Fresh pumpkin pie
1-1/2 cups pured roasted fresh pumpkin pulp (directions follow) , or 1 (15-ounce) can pumpkin
1-1/2 tablespoons butter, for roasting pumpkin
1 cup granulated sugar
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1 (9-inch) unbaked pie shell
Whipped cream for garnish
Preheat oven to 425 degrees. With an electric mixer on medium speed, mix sugar, salt, cinnamon, nutmeg, ginger, allspice and cloves. Blend in eggs, milk and pumpkin; mix well. Pour filling into pie shell and bake at 425 degrees for 15 minutes; reduce heat to 325 degrees and bake for an additional 45 minutes, or until knife inserted in center comes out clean. Cool pie. Garnish pie with whipped cream and a dusting of nutmeg, if desired. Store leftover pie in the refrigerator. Makes 1 (9-inch) pie.
How to make pured pumpkin
Wash pumpkin. Cut pumpkin in half and scoop out seeds and fibers. Cut pumpkin halves in half again to make quarters. Place pumpkin quarters in roasting pan, skin side up, and dot with butter. Pour about 1/4-inch water in bottom of pan and cover with foil. Bake in a preheated 350 degree oven for about 1 hour, or until pumpkin is tender. Remove pan from oven and allow pumpkin to cool. When cool enough to handle, remove pumpkin flesh from skin and mash. One 6 to 8-inch pie pumpkin will yield about 2 cups of mashed pumpkin, enough for one 9-inch pie. If you have leftover mashed pumpkin, it may be frozen for up 3 months. When thawing frozen pumpkin, be sure to drain excess liquid before using.
Kitchen Ade note: Be sure to use a "pie" or "sugar" pumpkin for making a pumpkin pie.