Grandma's Old Fashioned Pumpkin Pie

Grandma's Old Fashioned Pumpkin Pie

My daughter and I made this recipe in 2006, using our uncut Halloween pumpkin, doubling the recipe, and it turned out great! This fresh pumpkin pie turns out so moist and creamy that you don't even need whipped cream.

This year in 2007 I precooked my little turkey decoration first and then placed it on the pie when the pie was 3/4 done. Also notice that I have a 9" pie plate, therefore I didn't have enough filling to fill it.

1 cup pumpkin
1 cup milk
1/2 cup sugar mixed with a heaping tsp. of flour
1/2 tsp. of salt, ginger, cinnamon
1 egg well beaten.

Prepare as usual 5 min at 400 then 55 min at 325. Watch Carefully. Cover edges of pie crust with foil if necessary.
The last 15 min add your little turkey or pumpkin decoration from the leftover pie crust.
Makes 1- 8 inch pie.

My Note: I don't know why but it seemed baking in a 325 oven was too low, but notice the crust didn't overbrown. Next time I think I will try 350 degrees.
My Note 2: My daughter made this recipe for 2007 using fresh sugar pumpkins, and she said it turned out too sweet with the half cup of sugar. So, what do we need to do? Reduce the sugar amount when using this recipe? I would suggest that you taste the pumpkin puree before adding the sugar to see how sweet it is already.