Pumpkin Pie & Puree

Pie

9x2 inch pie pan

1 9-inch pie crust (rolled store-bought)

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 ounce can canned pumpkin or fresh pumpkin puree (recipe below)

12 ounce can evaporated milk

whipped cream

Preheat oven to 425 degrees F.
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
Bake at 425 degrees F for for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set.
Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream.

Food processor/immersion blender

5-8 lbs pie pumpkin, (about one medium or two small pumpkins)

Preheat oven to 375 degrees F.
Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
Use in place of “canned pumpkin” in any recipe. Makes approximately 2 pies.