Pumpkin Eaters

Missed posting yesterday so I thought I'd share some dessert from earlier this week.  Nothing beats a pumpkin pie made from scratch and since my Dad won't be here for Thanksgiving I thought I'd make one while he was visiting.  It's easier than you think and well worth it! Here's the one I made in the photo above.  It always gets rave reviews.

Pumpkin Pie from Scratch

Start with a sugar or pie pumpkin from your local fruit and vegetable market.
Cut pumpkin in half, remove seeds.
Place cut side down in a 9X13 pan with 1/4” of water
Bake @400 for 30 minutes or until soft.  
Remove immediately from water

Put pastry in 9” pie plate
Preheat oven to 425 F

Mix together:

2 C of cooked pumpkin
3/4 C sugar
1 2/3 C evaporated milk ( = one 370 ml can)
2 lightly beaten eggs
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves

Bake for 15 minutes at 425 then reduce to 350 and bake for 45 minutes or until knife inserted in centre comes out clean.