Pumpkin Pie

Well, this is exactly like the pumpkin pie I cooked up for Thanksgiving dinner this year, only it was a week & a half later. Keira helped out with this beauty! 

I started off with pie pumpkins. Just cut the stems off, slice in half lengthwise, scrape the seeds & strings out, place face down in oiled roasting pan, cover, & roast at 350 degrees for 90 minutes. Then cool, scoop out flesh, mash, portion {I measure out approx 2+ cups into ziploc freezer bags}, & freeze. Or, of course, you could use the pumpkin fresh! Last year I made pie crusts from scratch. This year we used ready-made pie crusts from Trader Joe's, which is also where we picked up the pumpkins. 

Pumpkin Pie

1 3/4 c pumpkin puree {I use 2 1/4-2 1/2 c}

3/4 c sugar {I use 1/2 c}

1/2 t salt {always kosher}

1 t ginger {I use 1/2 t}

{I also add 1 1/2 t cinnamon,

1/2 t nutmeg

& 1/2 t cloves, though they're not called for}

2 eggs

1 c heavy cream

1/2 c whole milk

unbaked pie crust, chilled

Stirring frequently, heat pumpkin in small saucepan over med-high heat, at least 10 minutes or until somewhat dry & carmelized. Remove from heat. Mix in sugar & spices. In small bowl, beat eggs, cream, & milk together, then add to pumpkin. Stir until smooth. Pour the hot mixture into the chilled crust & bake at 400 degrees for 25-30 minutes. Cool. Refrigerate. Yummy pumpkin goodness! I never liked pumpkin pie until I started baking my own, using fresh pie pumpkins & cooking the puree down til it's nice & thick & somewhat darker than the puree you started out with. I also think cream works much better than evaporated milk. Tweak the spices to your liking &...voila!