Pumpkin Pie
Since it’s fall I think it’s time to start enjoying lots of pumpkin flavored goodies. So, let’s start with an old classic. Pumpkin pie. Everyone has their own way of making pumpkin pie and everyone thinks theirs is the best, until they try mine. 
Now, if you’ve had my pumpkin pie don’t expect this to taste exactly like it though it should be close. Mine has a secret ingredient which I won’t disclose here. This is the recipe I use minus the secret ingredient. 
I’m going to start by giving the recipe and prep. Then at the bottom I’ll include instructions for preparing a fresh sugar pumpkin in you want to try it the old fashioned way, which is pretty fun if you have the time.
As far as the crust goes I usually just use a plain refrigerated pie crust, whatever happens to be cheapest and everyone always loves it, also, I’ve used a graham cracker crust for this as well and that was actually pretty awesome. Don’t be afraid to break tradition and try something fun.
Pumpkin Pie
Ingredients:
Pastry for 9-inch pie
2 Large eggs
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
1 can (16oz) pumpkin, or fresh, prepared pumpkin
1 can (12oz) evaporated milk
Preparation:
- Preheat oven to 425 degree’s, gather all your ingredients together & place refrigerated pie crust in a warm area to warm up a bit.
- Beat eggs slightly with a wire whisk, then beat in remaining ingredients.
- Line your pie plate with the crust and do whatever you like to make it pretty, I usually press around the edges with fork tines.
- To prevent spilling you can place the pie plate on your oven rack and pour filling into the plate, otherwise be very careful when you move the pie, as it can spill easily.
- Bake 15 minutes
- Reduce oven temperature to 350 degree’s. Bake 45 minutes longer.
- The pie will have a balloon of air in the middle, which will fall when you take it out of the oven, also the pie may seem undercooked and jiggle. Resist the temptation to insert a toothpick or knife into the center of the pie, if you cook the pie until a knife comes out perfectly clean you’ll only end up burning it. Let the pie sit out for half an hour or so, then chill it for at least 4 hours before serving. Keep leftover pie refrigerated.
Preparing Fresh Sugar Pumpkin for Pie-making.
- Preheat oven to 400 degree’s.
- Wash pumpkin, then cut pumpkin into quarters and remove seeds & fibers.
- Place pumpkin quarters cut sides up in an ungreased baking dish, add about half an inch of water to the bottom of your pan and dot the pumpkin quarters with butter.
Cover with foil and bake 30-40 minutes. - Remove and allow to cool enough to handle.
- Once pumpkin quarters are cool take a spoon and scoop the soft pumpkin from the rind.
- Place some of the pumpkin scrapings into blender or food processor with a little water. Process until it looks like canned pumpkin, repeat until you’ve processed all of your pumpkin.
- Squeeze excess water from pumpkin using cheesecloth and set aside.
- Depending on your pumpkin you may have extra pumpkin, sometimes enough even for 2 pies. You can freeze the excess until next time.
