Real Pumpkin Pie

[fr8dog]

I'm a sucker for scratch cooking. Got this one from a friend and tested it out, before folks come over for Thanksgiving. Made a couple pies from fresh pumpkins. Oh, LORD!!!! It's just SOOOO GOOOOOOOOD!

Get a 6-7" diameter cooking pumpkin. Split it in half. Scrape out the seeds and stringy stuff. Put it face-down (rind side up) in a glass baking dish with 1/2" water in it. Bake for about an hour or so, until the guts are soft. Scrape out the "meat". If you can't find a pumpkin, you can use canned stuff. The fresh is better than any I've ever made, though. I think a butternut squash would be a good substitute, and I would do that before I went back to canned.

Puree it until it's smooth. I used a hand puree thing I use for milkshakes. Blender would work fine.

Add:

1 cup sugar
3 eggs
15 ounces of evaporated milk. (One 12 oz and one 5 oz can) NOT condensed milk.
1/2 teaspoon vanilla extract


Spice:

1 1/2 teaspoon ground cinnamon
1 teaspoon ground clove
1 teaspoon allspice
1/2 teaspoon ground ginger

Blend it all together.

This will look like a soup, but pour equal portions into 2 regular pie crusts.

Bake for 15 minutes at 425, then turn the oven down to 350, and bake another 1 hour or until a knife comes out clean.

Best pumpkin pie I ever had.

[BassnCop]

so, if you had to use the canned pumpkin....do you know how much you'd use??

[fr8dog]

One 15 oz can will get you one 9" deep dish. The spices I used in the recipe were good for 2 pies.