Pumpkin Pie

Pumkin Pie

2 c fresh pumpkin (or 1 12 oz canned pumpkin)

1 c whole milk 

1 c lightly packed organic brown sugar

1 tsp organic cinnamon

1 tsp organic pumpkin pie spice

Instructions:

1. Preheat oven to 425 F.

2. Prepare your pie shell. (I use the recipe from the Tenderflake Lard Box).

3. Mix all the above ingredients together in a large bowl and using a large ladle, fill up the raw pie shell with the pumpkin mixture.

4. Bake at 425 F for 15 minutes and then reduce oven temperature to 350 F for a further 40-45 minutes. Allow to cool before serving.

Serves: 8

If desired, you can make use pie tart shells and fill them and bake for about 40 minutes at 350 F. Makes: 30 tart shells.

Tip: Serve with fresh wihipped cream for a delightful dessert!

Recipe Created by: Emily Price, CHNC