This pie recipe is easy and terrific! It would be even better to use my pumpkin puree recipe instead of canned.

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
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 Tablespoon flour
2 eggs
1 3/4 cup pumpkin puree
1 12 fluid ounce can Evaporated Milk

1. Preheat oven to 425 degrees F.

Into a mixing bowl measure out sugar and salt

Add cinnamon

Add ginger

Add allspice

Add cloves and stir the mixture together

Beat eggs lightly in bowl

Add to the mixture and stir to combine

Add the pumpkin. You can use my pumpkin puree recipe here or add canned pumkpin

Gradually add the evaporated milk. The mixture will be soupy

Pour into pie shell. You can find a very easy yet flakey pie crust recipe here

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.)

Yes you can make your own filling from scratch!

Sugar Pumpkin

Select one sugar pumpkin per pie (these are small pumpkins). Preheat oven to 325 degrees F (165 degrees C)

Remove stem and cut the pumpkin in half from the stem to base

Remove seeds and pulp

Save the seeds to roast. Here is the link to how to roast seeds

Place cut side down on a cookie sheet

Bake in the preheated oven 1 – 1 1/2 hours or until tender. This is what they will look like

Scrape pumpkin meat from shell halves

Did you know you can make pumpkin soup and serve it in the shells?

Puree in a food processor and use right away or store in the freezer

In case you wanted to know my 2 little pumpkins gave me 4 1/2 cups of puree