The best pumpkin pie ever… my family can eat one whole pie in a day!
Start with a baking pumpkin of if you still have one left over that is
in good condition from Halloween, use that! Chunk large pumpkin
into manageable sizes to put in a large stew pot. With a smaller baking
pumpkin, you can usually fit it in a stew pot whole or cut in half. Put a
steamer rack in the bottom with about 2 inches of water and cook on stove
covered, for about 45 min. or til really soft. Let cool, scoop out seeds and away
from rind. You can process it a bit in the food processor to make it less stringy
or just mash with a fork. I measure out my 1 1/2 cup amount needed for recipe
and then freeze or use rest to make multiple pies, measuring remaining
pumpkin into containers or plastic bags if using in a day or two.
(Preheat oven to 425 degrees)
In large bowl measure: dry ingredients first, stir with whisk or spoon to mix.
1 heaping cup sugar
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/2 t. ginger
1/2 t. cloves
1/2 t. salt
then add and stir by hand:
1 1/2 cups pumpkin
1 can evaporated milk
2 eggs, slightly beaten
Pour into 9 in. deep dish pie shell, place on foil lined cookie sheet.
I usually pour the mixture into the shell while it is sitting in the oven
to prevent it from running over, even though it is challenging to slide the
rack back in the oven once the pie is poured! An 8 in. shell will be too full
Bake 15 minutes at 425 and then lower to 350 for 35 more minutes or til
toothpick comes out clean.
I never use premixed pumpkin pie spices. I think what makes this pie so good,
even to pumpkin pie haters, is the fresh pumpkin and the mixture of spices!
Sure to become a family favorite of yours as well, I am sure! Enjoy…