Pumpkin Pie Using REAL Pumpkins

We made pumpkin pie on Friday. It was really fun. Here are the directions.

First of all, you have to get pie pumpkins - the little ones but not the mini ones. Remove the stem and cut it in half.
Scoop the guts out.
Place in a microwave safe dish, put in 1-2 inches water and cover. Microwave on high for 15 minutes and check. You want it to be soft. If it isn't keep microwaving in 5 minute increments until it's done.
Peel the skin off.
Mash it up.

Blend it if you like.
Make your pie crust.
Roll it out.
Fold it in quarters.

Put it in your pie pan and un-fold it. Press it all in and do the edges up nice. Poke it with a fork so the crust doesn't shrink while you're cooking it.

Make the pie filling.

1 cup sugar

1 1/2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp salt (optional)

4 large eggs

3 cups pumpkin (about 1 pumpkin)

1 1/2 cans (12 oz each) evaporated milk

Mix it all up.

Pour it in your crust. I like to line my crust with tin foil until the cooking time is almost done to prevent burnt crust.
Bake at 425 for the first 15 minutes, then turn it down to 350 and bake another 45 to 60 minutes. When it's done a clean knife inserted in the middle should come out clean. (or fairly clean)
Over all it was a really fun process and it's great to know how to do it from REAL pumpkins! I used the pie crust that I found with the instructions and I really didn't like it. I'll be looking for a different pie crust recipe for the next time around.
It was fun! Give it a try!

PS. It is VERY yummy!