In my new attempt to add value with my posts, I am using Wednesday to deliver something on food.
Today is my day for substitution–sweet potatoes for the Pumpkin in my sister-in-law’s pumpkin pie recipe. Bake the sweet potato, peel and mash and substitute and equal amount. My sister in law has not done this as far as I know. Her recipe is the best pumpkin pie ever and makes a great sweet potato pie too. Sweet potatoes are a super food and grow all around me here in North Carolina. Try and enjoy
Cathy’s Fresh Pumpkin Pie
Ingredients
One 9-inch pie crust (home made or bought) unbaked
1 ½ cups mashed cooked pumpkin
¾ c sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp ground cloves
3 slightly beaten eggs
1 ¼ cups milk
1 6oz can of evaporated milk
Method
Thoroughly combine the pumpkin and the salt, sugar, and spices. Blend in the eggs and both the fresh and evaporated milks. Pour into the unbaked pastry shell. Bake at 50 minutes at 400 degrees or until knife inserted in center comes out clean.
