Vanilla Walnut Pumpkin Pie
Yummy home made pumpkin pie, with fresh pumpkins, not canned. My family loves this, hope you do too. My kids like to eat this warm, and with Cool Whip.
- Serves: 1 person
- 1(1 pound) pumpkin, halved and seeded
- 1cup skim milk
- ½cup French vanilla flavored liquid coffee creamer
- ¾cup packed brown sugar
- ½cup chopped walnuts
- ½teaspoon ground cinnamon
- 1(9 inch) prepared pie crust
Step 1Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
Step 2Preheat an oven to 400 degrees F (200 degrees C).
Step 3Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.