Ingredients:
1 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) cans evaporated skim milk
1/2 cup skim milk
Directions:
(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-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
Preheat oven to 400 F and have ready a pie shield and a large rimmed cookie sheet.
Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine–it will be rather thin.
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.
NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
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.
Pie should be served chilled and should be stored in the refrigerator.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.