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Here's my recipe for my favorite pumpkin pie which features REAL pumpkin not the canned stuff:
- One small sugar pumpkin (usually enough for two pies)
- Kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. fresh nutmeg
- 1 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 1 tsp. ground ginger
- 1 can of evaporated milk
- 2 large eggs
- 1/2 cup brown sugar
- your favorite pie crust recipe or store-bought crust
Preheat oven at 400 degrees. Preparing the pumpkin: Cut the pumpkin in half and remove the guts (seeds and such), drizzle vegetable oil over pumpkin and sprinkle with salt. Place on a baking sheet with half cup of water and roast for one hour or until a sharp knife slides easily through pumpkin skin.
Remove from oven and let cool for about an hour.
Set oven to 350 degrees.
Making pie filling: Scoop out pumpkin flesh of one half and place in blender or food processor.
Add eggs, spices, 1/4 teaspoon of salt, sugar, butter, and evaporated milk and blend until smooth.
Pour into unbaked pie crust and bake on the middle rack for 40-50 minutes or until a knife inserted near the center comes out clean. Wrap edges with aluminum foil if the crust browns too quickly.
Cool for two hours and serve. This is the best pumpkin pie you will ever eat! (If I do say so myself.)