Fresh Baked Pumpkin Pie

Remember those Pumpkin Pie pumpkins I talked about not too long ago?   Well, since it was a rainy day here and I thought the sound of pumpkin pie sounded really really good, I decided to bake one up.   These pumpkins are smaller 8-9" in size and can be found in the grocery stores at this time of year - I grew them for the first time and will be again next year.   It is very simple to bake with them.

The first step is to cut the pumpkin in half and scoop out the seeds and stringy pulp.   Place them cut side down in a pan with about 1/2" of water and cover with foil.   Steam this way in the oven at 350 degrees for 45 minutes.

This is what they will look like and should be allowed to cool before handling.

While waiting for them to cool you can roast the seeds that were inside.   These little pumpkins have tons of seeds - seems like alot more than some of those big ones.

Once the pumpkin is cool you can puree it.  I use my hand blender and it takes only a few seconds.   This one pumpkin made enough for 2 pies and a little more.

Pumpkin Pie

1 unbaked 8-inch pie shell

1 cup fresh pumpkin

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. cloves

1 cup evaporated milk

1/2 cup sugar

1 egg, slightly beaten

Blend pumpkin and spices and mix well.  Stir in remaining ingredients and pour into pie shell.  Bake at 400 degrees for an hour.  Filling may be soft but will set on cooling.

 

I added this recipe to the Friday Linkup at DearCreatives.com

Also added to Market Yourself Monday