Funky Fresh Pumpkin Pie

Pumpkin pie made with chopped fresh pumpkin and pecans is a funky version of the traditional recipe for a new addition to the Thanksgiving table.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 338 Calories

Ingredients

• 2 eggs
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 (14 ounce) can sweetened condensed milk
• ¼ teaspoon ground ginger
• ⅓ cup chopped pecans
• 1 pastry for a 9-inch pie crust
• 2 cups peeled chopped pumpkin
• 4 teaspoons light brown sugar

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.

Step 2

Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.

Step 3

Place pie on a baking sheet and cover pie with a sheet of aluminum foil.

Step 4

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.