10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

For our Produce Stand locations, dates, and hours please click here.

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Tuesday, June 19, 2012

Pumpkin Pie

It's not made from fresh pumpkins (hanging our heads in shame) - we use canned 100% pure pumpin, and buy it when it is on sale to use in breads, custards, pies, cakes, cookies and dips. Pumpkin is a fantastic source of Vitamin A (beta-carotene), low in calories and fat, and contains Vitamins C and E, Calcium, and Iron.


1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
2 large eggs
3/4 cup sugar or spenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves


Mix dry ingredients in bowl. 

In separate bowl, beat eggs. Stir in pumpkin and dry mixture. 

Slowly stir in the evaporated milk until blended well.

Pour into shell.

Bake at 425F for 15 minutes, then reduce the temperature, and baked an additional 40-50 minutes at 350F, until inserted toothpick emerges clean.

Cool for about 2 hours. May be served at room temperature or chilled.

NOTE: it is not recommended that custard pies be frozen because the filling may separate itself from the crust.

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