Pumpkin Pie
Desserts, Holiday, Pie, Pie Fillings
Ingredients
1 pie crust, uncooked
1 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1/4 tsp. mace
1/4 tsp. nutmeg
1/4 tsp. Allspice
2 cups minus 1 T. prepared pumpkin or 1 (15 oz.) can
1 1/2 cups (12 oz. can) evaporated milk
2 beaten eggs
Directions
To prepare your own pumpkin:
Wash the pumpkin. Cut off stem area and cut pumpkin in half. Remove the seeds and stringy bits. Place on a foil covered baking sheet, inside down. Lightly brush the skin with oil.
Bake at 375 for 30 minutes to 1 hour, or as needed until it is soft when stabbed with a fork. 
Allow to cool completely. Scoop flesh out, purée, and drain in a colander until you've removed as much water as possible. 
Move to a container and store in the refrigerator until ready to use. You may find that water has seeped out during storage, and you will want to drain it again before making your pie.
Prepare your crust.
Pie:
Mix pumpkin, eggs, milk, and spices. Check the flavor and adjust if needed. Pour into unbaked pie shell.
Cover the edges with foil.
Bake at 350 for 45 minutes. Turn the heat down to 300, uncover the edges and bake an additional 15 minutes or until filling is set.
Notes
*It will take about 1 1/2 times the original recipe to fill a deep dish shell. Remember that it will take longer to cook than stated.
*Sugar pumpkins are ideal for pie, but regular carving pumpkins work. The main difference between them is that carving pumpkins contain a higher percentage of water and have a slightly weaker flavor. There is no reason to not use one if that’s what you have.