Pumpkin Pie (scratch)
Delicious Pumpkin pie made with real pumpkin
8 inch pie pumpkin
1 pie crust (make your own or buy one)
1 cup sugar
1.5 teaspoon ground cinnamon
4 large eggs
1.5 cans (12oz cans) of evaporated milk
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
Preheat the oven to 350.
Cut the pumpkin in half, a serrated blade works best. Scrape out the insides to remove the stringy stuff and the seeds. You can save the seeds for roasting or planting.
Place the pumpkin and 4 cups of water in a roasting pan (think turkey) and bake for 1 hour. Remove and allow to cool enough to handle.
Preheat the oven to 425 degrees
Scrape out the insides with a large serving spoon. The pumpkin meat should come easily if its cooked enough. Discard the skin.
Puree the the pumpkin in a blender or food processor. This should be about 3 cups
Combine and mix the pumpkin, sugar, eggs, milk and spices in a mixing bowl.
Fill your pie crust leaving half an inch for the pie to rise.
Bake at 425 for the first 15 minutes, then turn the temperature down to 350 and bake for an additional 45 to 60 minutes.
Allow to cool and serve!