Ingredients:
1 classic pie crust, unbaked — use the same one you use for apple pie.
Filling:
3⁄4 cup white sugar
2 large eggs
12 ounces evaporated milk
2 cups cooked, pureed pumpkin
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cloves
1⁄2 teaspoon salt
Prepare pie crust recipe. Do not bake.
If using fresh pumpkin, boil until soft. This makes it easier to peel and puree. Drain well before putting in blender to puree.
Put all filling ingredients into a blender and blend on high until combined and smooth. Pour into pie crust.
To keep the crust from burning, cover the edges with aluminum foil.
Bake at 425F for 15 minutes. Lower heat to 350F and bake for 40 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack and then refrigerate.
Great with a dollop of whipped cream!
