Pumpkin pie isn't much of a mystery. All you need is a can of Libby's Canned Pumpkin and the recipe is right there. Believe it or not, it makes a pretty darn tasty pumpkin pie. So what are we doing here? My CSA gave us some 'baking pumpkins' so we don't want the cute little guy to go to waste!
Wash the exterior of the pumpkin in warm water, no soap. Cut the pumpkin in half. Scoop out the seeds and remove all of the stringy flesh. Remove the stem. Place the pumpkin in a microwaveable bowl with an inch or 2 of water. Microwave on high for about 15 minutes.
The pumpkin should slide right off of the skin.
Puree the pumpkin in a food processor. You'll have about 6 cups and you'll only need 3 cups for the pie. Freeze the remaining pumpkin for another time!
Preheat the oven to 425 F. Place all of the ingredients below into the food processor and mix until well blended:
1 cup sugar
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
4 large eggs
3 cups pureed pumpkin
1½ cans (12 oz) of evaporated milk
Pour the mixture into 2 pie crusts. Ok. I cheated and used the pre-made ones.
Bake at 425 degrees F for the first 15 minutes. Reduce oven temperature to 250 degrees F and bake another 45 to 60 minutes or until a clean knife inserted into the center comes out clean.
I've never been a fan of pumpkin pie - but I really like it made this way. The filling isn't nearly as pasty and thick as when you use a canned pumpkin recipe. The filling is more flavorful and almost mousse-like. Yum!
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