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Pumpkin Pie (From a real pumpkin)


1Pie pumpkin — (You can use different types of pumpkin or even a butternut squash)
1c.Sugar
1 1/2tsp.Ground cinnamon
1tsp.Ground cloves
1tsp.Ground allspice
1/2tsp.Ground ginger
— OR
1/2tsp.Mace — (Optional)
1/2Vanilla extract — (Optional)
1/2tsp.Salt
4Large eggs — to reduce fat and cholesterol, you may use egg whites (like
3c.Pumpkin glop — (sieved, cooked pumpkin)
1 1/2can(s)Evaporated milk — (12oz each) (best results with Non-Fat)
1 9- or 10-inch Crust

1.Wash the exterior of the pumpkin in cool or warm water, no soap.
2.Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!
3.Scoop out the seeds and scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface.
4.Choose the method you prefer to cook and soften the pumpkin:
Microwave
  1. Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
  2. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
  3. Cook it on high until it is soft. That may take 20 minutes or more. Check it at 15 minutes, see how much it is softened, then proceed in 5 minute increments until pumpkin is soft.
Stovetop
  • Cook for about 20 to 30 minutes in a steamer
Oven
    Place pumpkin cut side down into a covered oven container.
  1. Cover the ovenproof container (with a lid), and pop it in an 350 F (165 C) oven.
  2. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft!
5.Once the pumpkin is softened, scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily and in fairly large chucks, if the pumpkin is cooked enough. Many times the skin or rind will simply lift off with your fingers.
6.If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery!
7.Puree the pumpkin with a hand blender or your method of choice.
Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer On the other hand, you may NOT "can" it.
8.You should end up with around 3 cups of puree for to make the rest of the ingredients to be at the right proportions
9.Prepare the pie crust
10.Set oven to 425
11.Add the other ingredients and mix well using a hand blender or mixer.
12.Pour into the pie crust and fill it right up to about one quarter to one half inch from the very top.
13.You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!
14.Bake at 425 for the first 15 minutes, then turn the temperature down to 350 and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
15.Enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all.

Suggested to use Pie Crust recipe
Note:
If you can't get canned evaporated milk, make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for!
If you can't get nonfat dried milk, just use milk.
If you are lactose-intolerant, use lactose-free milk or soy milk.
One person tried fresh whipping cream (unwhipped) and reported the pie "turned out wonderful!"
Another suggests using coconut milk, if you are allergic to dairy.
Note: If you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do.




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