Ingredients
- Half of a 1-pound pumpkin, with seeds removed
- A generous cup of skim milk
- Delightful half cup of French vanilla liquid coffee creamer
- A pair of eggs
- Three-fourth cup of firmly packed brown sugar
- Half cup of finely chopped walnuts
- A hint of ground cinnamon, about half a teaspoon
- A 9-inch pie crust already prepared
Step 1
In a spacious pot, gently lay the pumpkin halves and pour water until they are just covered. Let the pot bubble with excitement, then lower the heat to a gentle simmer, allowing the pumpkin to soften over approximately 30 minutes. Once ready, drain the pumpkin and skillfully scoop out its tender meat, bidding farewell to the sturdy peel. Embrace the task of mashing the pumpkin until it transforms into a velvety consistency.
Step 2
Meanwhile, set the oven at a cozy 400 degrees F (200 degrees C).
Step 3
Transfer 2 cups of the creamy pumpkin into a roomy bowl, and delicately blend in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until a harmonious mixture forms. With care, spoon the luscious filling into the awaiting pie crust, then let it dance in the heated oven until the filling sets and cooks to perfection, usually around 1 hour.
Extra Tips & Suggestions
- 1. Start by selecting a perfectly ripe pumpkin - look for one that has a deep orange color and feels heavy for its size.
- 2. Store your pumpkin in a cool, dark place such as a pantry or cellar to keep it fresh for longer. Avoid storing it near ethylene-producing fruits like apples, as this can cause the pumpkin to ripen too quickly.
