I was initially reluctant to make a pie from the actual pumpkin as I was just sure it was next to impossible...boy was I wrong. And...it is so worth it! So last year I began asking my kiddos to please not carve up those pumpkins, painting them would be even better so that I could use them for pies, pumpkin bread, pumpkin cookies...you get the idea.
It seemed like the perfect day to do this as a chill was in the air and I had not yet tasted a fresh pumpkin pie this year. So, here goes...First I started with a pumpkin like what you see on the left. I cut it in half and scooped the seeds out. Then I put it cut side down in a 9 x 13 pan and added about 1/2 water. I baked the pumpkin at 350 for about an hour.
Good ol' Betty says to use the following for your pie filling:
1 cup sugar
1 1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2 3/4 cup pumpkin (this is where you use the real stuff)
2 1/4 cup evaporated milk
Mix all together and pour into a prepared pie shell. Bake at 425 for 15 minutes and then reduce heat to 350 for an additional 45-50 minutes.
Happy Fall, Ya'll!