- Posted December 20, 2011 by
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It's not the holidays without...
Pumpkin Pie with Streusel Topping
It may be *easier* to use canned pumpkin for pies, but a FRESH pumpkin always makes a huuuuuge difference in taste. My BF kept saying "This is really good" after he took a took a bite or two of the just-barely cooled down Pumpkin Pie a couple of months ago (he's not one to dole out compliments unless it's truly justified). :-)
Making it from scratch is not difficult at all. I promise.
1 3/4 cups pumpkin purée
2 tablespoons melted butter
1 1/2 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 deep dish pie shell, thawed
For recipe, go to http://yummies4tummies.com/2011/11/21/pumpkin-pie-from-scratch/