· For Filling:
o -Pumpkin (some recipes specify a pie pumpkin, but we used a normal carving pumpkin)
o -12 oz can evaporated milk
o -1 cup sugar
o -1 tsp ground cinnamon
o -1 tsp ground ginger
o -1 tsp ground cloves
o -1/2 tsp salt
o -2 large eggs
· For Pie Shell:
o -1 ½ cups all-purpose flour
o -1 cup firm unsalted butter
o -1/3 cup ice water
For your pie shell:
Cut the butter into the flour
Use an electric mixer to combine the ingredients. Pour in the ice water a little at a time (on low speed) until your mixture begins to clump and hold together.
Remove the formed dough from the mixer and sprinkle a bit of flour before wrapping in plastic wrap and refrigerating for an hour.
Remove the dough after it has set in the refrigerator and roll out the dough using a pie crust bag or placing it in between wax paper. Place the dough in your pie pan.
Cut your pumpkin in half and scoop out the seeds and extra string.
Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
Scoop out the flesh, which should be quite soft and puree the pumpkin using a hand or regular blender (we had whole cloves instead of ground cloves and actually combined them with the pumpkin in the blender in this step) (also, see how the pumpkin is still steaming? and the steam above the blender? I don't have anything to say about that that adds to the recipe, but I think its cool :))
After pureeing, combine together the sugar, cinnamon, ground cloves, ginger and salt in a separate bowl.
In a separate bowl beat eggs and stir in your dry ingredients as well as your pumpkin. Mix well and slowly add in the evaporated milk while you stir. Make sure the filling is blended and smooth. Preheat your oven to 375˚
Pour your pumpkin mixture into your pie shell.
With your oven already pre-heated, bake pie in the middle of the oven for 50 to 65 minutes.
Cool and serve with whipped cream and cinnamon or whatever you prefer J