Today we used my Nana's recipe to make pumpkin pie from a wonderful Riverbend Gardens pumpkin that was a gift from my friend Owen. It was scrumptious, although probably not special to anyone outside my family. Here's her recipe:
cinnamon 1 tsp
nutmeg 1/2 tsp
ginger 1/2 tsp
allspice 1/2 tsp
dash of salt
1 cup pumpkin (fresh* or canned)
1 cup milk/cream blend
1/4 cup sugar (this amount seems low, don't you think?)
or, substitute 1 cup sweetened condensed milk for milk-sugar mix
Whisk all ingredients together and pour into a pastry pie shell. Bake 375F for 45-60 min, until the filling is firm.
*To prepare a fresh pie pumpkin: cut in half, scoop out the seeds, roast the flesh 350F for 1h, let cool, and puree. For more details (and a delicious-looking fancier alternate recipe!) check this terrific post out. 1 pie pumpkin (the little smooth ones) will usually yield enough for two pies.