Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

Ingredients

• 1 round unbaked 9-inch deep dish pie pastry (9-10-inch)
• 2 cups freshly cooked pumpkin, seeded, peeled, mashed
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3 large eggs, beaten lightly
• 1 (12 ounce) can evaporated skim milk
• 1/2 cup skim milk

Directions

1. 1

   (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor).

2. 2

   Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.

3. 3

   Line a deep dish pie glass pie plate with the pie pastry rounds, fluting the edges decoratively as desired.

4. 4

   Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.

5. 5

   Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.

6. 6

   Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.

7. 7

   NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.

8. 8

   If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.