Making Tuesday Tasty-Fresh Pumpkin Pie

OK, I'm guessing I'm pretty traditional here because I love the simple Libby brand recipe for their pumpkin pie. So I will reprint it here but, instead of their canned pumpkin switch it out for a fresh sugar pumpkin puree. You can bake it, or steam it and blend smooth. Drain excess water out of it so you have a nice, dense pumpkin puree for your pie.

How to make your pumpkin. Cut your small sugar pumpkin in half, take out seeds and strings and place inside down on a lined cookie sheet(foil or parchment paper). Bake at 350 degrees for 30 to 45 mins depending on your oven. Sticking fork or knife in there should go through and tell you it's done. Let pumpkin cool and put in your blender or food processor until smooth. Drain off any excess liquid and you're done.

Ingredients

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 oz of pumpkin puree(just under two cups)
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)