My late mother came up with the recipe for these baked stuffed shrimp more than 30 years ago. Every other Friday for many years, my father, grandparents, and I have indulged in these baked stuffed shrimp. It’s customary to play cards after supper and have baked stuffed shrimp after dinner. Due of their exorbitant cost, we have been skipping the scallops lately, but we don’t even miss them. Serve with rice pilaf or baked potatoes, melted butter, and freshly squeezed lemon, as well as a garden salad.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch deep dish pie |
Ingredients
- 4 cups fresh pumpkin, cooked and mashed
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9 inch) deep dish pie crust
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 374 mg |
| Sugars | 29 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! We made this with pecan pie crusts. So good!
My crust became dark in half the time baking cover the crust edges in the beginning part of baking. Filling tastes great!
I’ve made this several times and our family loves it. I had extra filling and had in a plastic container in the frig for a few days and the pumpkin filling expanded and popped the lid off. Question is. Why did this happen? And can I still use it?
this is the best pumpkin pie I’ve ever had, and my family agrees! I sell this at my bake sales and they go really well.
I made this pie with my own sweetened condensed milk and erythritol instead of sugar and a gluten-free crust. My family loved it and it was great to say it was healthy!
very good, only needed 2 cups of pumpkin
perfect with a dry, sweet pumpkin. one i like has slightly greenish white skin with lots of imperfections on the skin. not sure what kind they are yet though.
Best pumpkin pie we’ve ever made! Moist, creamy, and so tasty. My husband said it beats Libby’s pumpkin hands down. We used two full sugar pie pumpkins to make enough pumpkin puree. A lot of reviews are complaining that this recipe calls for too much pumpkin, but they must not have a true 9” deep dish. This filled mine perfectly. Test the capacity of your dish by filling with a measured amount of water. Mine holds 5 cups with just a little extra room at the top, and that’s just the amount of filling this recipe made. I cooked in my combi steam oven with 30% moisture to keep the top nice and moist and that worked very well, if you happen to have the right oven, I recommend trying that.
We loved it my son and I ate 1/2 the pie in one day. My son doesn’t like pumpkin pie but he ate this one. I used my food processor to make a pumpkin puree. I also used a dash of Nutmeg instead of the ginger.
Instead of the spices I used speculaas spice to give it a dutch flavour. I lightly covered the pumkin with the speculaas spice before roasting. After roasting pumpkin and allowing to cool, I blended the pumpkin then I put 1/4 teaspoon speculaas spice into the mix to freshen the flavour. Everyone at the Dutch Club loved it!
Turned out good but I did add pumpkin spice to it
This pie was hands down the best pumpkin pie i ever tasted. Be warned thought=, others are correct the amount of pumpkin called for in recipe is too much for just one pie. I used fresh pumpkin but the exact amount of canned pumpkin (15 oz) and in came out perfectly.
I just 2 cups fresh pumpkin like she calls for and a can of Libby’s pumpkin. I did the rest of the recipe the way she said except I put all ingredients in a blender. It made enough for 2 pies.
This pie was amazing! It was not to sweet but just right. I will save this recipe and make it again! Best sweet potato pie ever!!!!!
No changes! Yes will make again!
I used canned pumpkin ad it still turned out great!!
We used fresh ginger – but the only alteration! This recipe worked great for us as is. It’s super creamy and better than most pumpkin pies. It was easy enough for my seven-year-old to do on her own. It did seem to take closer to an hour at 350 in our oven.
I’ve been making this pie (with a few tweaks for years, & I’m mystified about the comments saying it’s too much filling & not enough spices. I do add a cup of brown sugar, 2 t of vanilla, and an extra T of cinnamon, along with 1 t of cloves.
Very good great flavor
Very good recipe
A-mazing. I used 3TBSP of grated fresh ginger, and two cups fresh pumpkin… I ate the whole pie myself. Thank you for this recipe! ??????