Anybody use any different ingredients to make a pumpkin pie different than the ingredients on the side of the can?
My wife uses pumpkin pie seasoning and then more stuff seasoning wise, she only use festal pumpkin pie filler, not libby's or any other crap
Fresh cooked pumpkin 2 cups, 1 can sweetened condensed milk, 2 eggs, 1/2 tbsp nutmeg, 1/2 tbsp ginger, 1/2 tbsp cinnamon well mixed, pour into crust, bake on 450 for 10 minutes, reduce to 350 and bake an additional 30-40 minutes or until firmed up, wrap crust edge with foil and remove during last 10-15 minutes to allow to lightly brown/golden color. I check with a toothpick, when the toothpick comes out clean, it's all good, let sit to cool and refrigerate overnight.... I've used premade and graham cracker crusts both with this recipe, the fresh pumpkin makes a lot of difference in the flavor, and some people don't like fresh as well as canned.... I like the fresh better myself, and I like to use a "longnecked pumpkin" when I can find one, otherwise the "blue pumpkins" are my choice.
