Fresh Pumpkin Pie

From Beth Sigworth at www.allrecipes.com (“Mrs. Sigg’s Fresh Pumpkin Pie”).

Note: If you’re working with a Long Island Cheesecake pumkin or a larger pie pumkin, it will give you enough flesh to make several pies. You can freeze the puree in 2-cup containers to have ready when you’ll need it for more pies (or pumkin muffins, breads, pancakes, etc.). Also, if you don’t have (or like) evaporated milk, there is a buttermilk variation on the filling below.

Ingredients

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice*
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

*For your own pumpkin pie spice mix, combine 1/2 tsp. of cinnamon, 1/4 teaspoon of ground ginger, 1/8 tsp. allspice or ground cloves and 1/8 tsp. of ground nutmeg to make 1 tsp. of pumpkin pie spice.

 

Buttermilk variation on the filling:

• 2 cups cooked and mashed pumpkin 
• 1 cup sugar
• 1/2 stick butter
• 3 eggs, beaten
• 1/2 cup buttermilk
• 1 tablespoon vanilla 
• 1 teaspoon nutmeg 
• 1 teaspoon cinnamon 
• 1/2 teaspoon fresh lemon juice

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