Fresh Pumpkin Pie
Why I Love This Recipe
I love Halloween -- love love love it. Every year, I end up with leftover (uncarved) pumpkins that I hate to throw away. So I started making them into pumpkin pies, which I freeze and serve at Thanksgiving.
More recently, I've begun buying pumpkin pie pumpkins to display for Halloween, since they're a bit sweeter and make better pies. Non-pie pumpkins make a great soup, though....
Ingredients You'll Need
2 c. pumpkin
2 pre-made 9" graham cracker pie crusts
1 c. brown sugar, firmly packed
1 tbsp. flour
1 lg. can evaporated milk
1 tbsp. pumpkin pie spice*
* may be substituted with
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
Cut pumpkin lengthwise in quarters.
Scoop out seeds, discard.
Cut pumpkin wedges in half crosswise.
Place skin-up in Pyrex or other microwave-safe dishes.
Fill dishes with water to cover pumpkin wedges.
Microwave at 75% power in 15-minute increments, until flesh is soft.
Scrape flesh into colander, discard skin.
Drain pumpkin flesh thoroughly.
Preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients, alternating wet and dry.
Pour mix into prepared graham cracker pie crusts, and bake for 40-45 minutes.