How to Make Pumpkin Pie (from a pumpkin!)

Well, it was the last item of our farm share, but come Christmas it was time to make the very last pumpkin pie of the season...sniffle.  Anyway, here are some instructions, I culled them from several sources so I claim nothing is actually either original or mine.

Ingredients
1 pie pumpkin
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Start with a 6" to 8" pie pumpkin and a full deep dish 9" pie plate. You will have enough to fill the pie and then some left over for muffins or mini pie or whatever.

Step 1: Wash pumpkin with water (not soap, unless you want soapy pumpkin pie). Split down the middle. Scoop out seeds.

Step 2: Preheat oven to 425 degrees. Put each pumpkin side down flat on a cookie tray covered with aluminum foil. Cook for 45 minutes or until soft. Alternately, you can cook at 450 degrees in a baking dish with ½ cup of water to keep the flesh moist. Peel flesh from skin and put into bowl. Puree using a food processor or blender.

Step 3: Mix in:
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt
4 large eggs
3 cups pumpkin
1.5 cans (12oz each) of evaporated milk

Step 4. Pour into crust

Step 5. Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out
clean.

Step 6. Let pie cool…the longer you let it cool, the tastier and firmer the pie. We cool ours for a day.