|Fresh out of the oven!|
This is a yummy recipe and perfect for this time of year and a great way to use up smaller pumpkins saved from Halloween carving. See recipe below:
1 Refrigerated Pie Crust
One 14-ounce can Sweetened Condensed Milk
1/2 cup Whipping Cream
2 tbs. Cornstarch
2 tbs. Molasses
2 tbs. Canola Oil (plus more for the pumpkin)
1 tbs. Cinnamon
1 tsp. Ground Ginger
1/4 tsp. Salt
Preheat oven to 375 degrees F. Remove stem from pumpkin and cut in half; scrape insides and remove seeds (I saved mine for toasting!). Lay halves of pumpkin face down on foil-lined baking sheet and rub skin with canola oil. Bake for about 1 hour, until fork tender; take of oven and let cool. Once cooled, scrape out pulp from the roasted pumpkin (makes roughly 4 cups) and puree in blender or food processor until smooth.
For the filling, mix together the pureed pumpkin, sweetened condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs until well combined. Reduce oven temperature to 350 degrees F.
Press refrigerated pie crust into pie dish or pan, remove excess from edges around the top of the dish. Pour filling into pie crust and bake for about 1 hour or until filling is set. Remove from oven and cool for at least 30 minutes, or chill, before serving.
2 1/4 cups Chilled Whipping Cream
5 tbs. Powdered Sugar
1 1/4 tsp. Pure Vanilla Extract
Using your mixer, beat cream, vanilla, and powdered sugar in a large bowl until soft peaks form. Store in air-tight container in refrigerator.