Pumpkin Pie

Ingredients

  • 1 sugar pumpkin
  • 1 pie crust.
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 Tbs flour
  • ½ tsp salt
  • 2½ tsp pumkin pie spice
  • 1 12-oz can evaporated milk
Pumpkin Pie Spice
  • 3 Tbs ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1½ tsp ground allspice
  • 1½ tsp ground cloves

Directions

  1. For the Pumpkin Pie Spice, mix all ingredients together and store in a jar.
  2. Cut pumpkin in half and remove seeds.
  3. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325° for 30 to 40 minutes, or until the flesh is tender when poked with a fork.
  4. 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°.
  5. 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.
  6. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  7. Bake 10 minutes at 450°, then reduce the oven temperature to 350°). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean.
  8. 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.
  9. Cool pie, and refrigerate overnight for best flavor.