Fresh Pumpkin Pie

I think this is the tastiest pumpkin pie I have ever made! Pie pumpkins tend to be sweeter and richer in flavour than their carving pumpkin cousins so try to use them (sometimes called Sugar Pumpkins) for baking. But that doesn't mean you can't cook up Jack-O-Lantern ... he'll just be a little more bland and fibrous than a little pie guy! Better used in savory dishes.

Ingredients:

1 small pie pumpkin (you'll use 1 3/4 cups cooked pumpkin)

1 - 9" pie shell (I used store bought)

2 eggs

3/4 cup brown sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/2 tsp allspice

1 cup milk

So take your flavour-packed pie pumpkin and cut it in half, scoop out the seeds and place it cut side down on a baking sheet. Bake it at 350°F for 45 minutes and it's cooked when you can easily pierce it with a fork. When it's cooled enough to handle scoop out 1 3/4 cups of the cooked pumpkin. Keep the rest of the cooked pumpkin in the fridge for other recipes. (Links at the end of this post for some ideas)

Mash the pumpkin with a fork then add eggs, brown sugar, spices and milk. Mix together well then pour into the unbaked pie shell.

As you can see it filled the shell right to the edge so I sat it on a cookie sheet to go in the oven to catch any run off.

Bake on the lower rack of the oven at 425°F for 15 minutes, then reduce heat to 350°F for another 40-50 minutes or until a knife in the center comes out clean. And I'm happy to report there was no spillage!