“Yummy home made pumpkin pie, with fresh pumpkins, not canned. My family loves this, hope you do too. My kids like to eat this warm, and with Cool Whip. ” - by Shannon(a.k.a MurderSmooch)
Ingredients
Adjust Servings
Original recipe yields 1 -9 inch pie
Directions
- Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.
Nutrition
Amount Per Serving (8 total)
- Calories
- 286 cal
- 14%
- Fat
- 13 g
- 20%
- Carbs
- 38.9 g
- 13%
Based on a 2,000 calorie diet
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