Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

 

1 unbaked 9-inch deep dish pie pastry (9-10-inch)

2 cups freshly cooked pumpkin, seeded, peeled, mashed

3/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3 large eggs, beaten lightly

1 (12 ounce) evaporated skim milk

1/2 cup skim milk

 Servings: 8
Ready Time: 1 hrs 15 mins
Prep Time: 15 mins
Cook Time: 1 hrs
Nutritions: 267.7 cal
Calories 267.7, Calories from Fat 85, Total Fat 9.5 g, Saturated Fat 2.6 g, Cholesterol 71.7 mg, Sodium 275.4 mg, Total Carbohydrate 38.4 g, Dietary Fiber 1.8 g, Sugars 24.3 g, Protein 8.0 g

How to Make It

Directions

1. (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. and steam them in a steamer over boiling water so long as very tender--the skin will peel right off. and mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).

2. Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.

3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.

4. Combine in mentioned order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.

5. Lightly beat eggs together with both milks, and add to the pumpkin mixture, stirring well to combine--it will be rather thin.

6. Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 mins (or so long as knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.

7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in mentioned order to catch any drips.

8. If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.

9. Pie should be served chilled and should be stored in the refrigerator.

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