Ok, the first thing you need to make amazing pumpkin pie, and this is absolutely crucial, is FRESH pumpkin. I do realize this may sound a bit crazy if you have never cooked a pumpkin and made a pie out of it. But really it’s not that bad and you can cook down like one, maybe 2 large pumpkins, stick it in the freezer in individual portions and you have enough pumpkin to last you for the whole year. I guess I will have to give instructions on how to do this. But not in this post. Just google it. I have to say, I am pretty sure this was the last thing my Jeremiah questioned my sanity about, when it comes to cooking. The first time he came home to me with pumpkin all over the kitchen in various stages of being prepped, cooked, mashed, bagged and frozen, he was like, “What the heck are you doing?” After explaining the necessity of it, he still was not convinced it was necessary.

Then he ate fresh pumpkin pie for the first time.

He now makes sure I get those pumpkins cooked and put up for the year every October. Like Jeremiah, once you try fresh pumpkin pie, you will never eat the stuff out of the can again without gagging.

Ingredients

1/2 recipe Grandma’s Pie Crust

2 cups fresh pumpkin

2/3 granulated sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

3 slightly beaten eggs

1 5-oz (2/3 cup) evaporated milk

1/2 cup milk

Preparation Instructions

Preheat oven to 375

Roll out the pie crust and place in pie plate, arrange edges however you want. In a medium bowl or in stand mixer, combine pumpkin, sugar, spices, eggs, and both milks. Mix until completely combined. Pour into pie shell, cover with foil and bake 30 minutes. Remove foil and bake another 30 minutes or until filling is set. Remove from oven and let cool completely. Serve with freshly whipped cream.

Sunday, March 27, 2011