My 1st Pumpking Pie

For Thanksgiving dinner I was put in charge of making my first pumpkin pie! I've actually been looking forward to this since making my own pumpkin puree as you may remember from this post. So of course I opted for a FRESH pumpkin pie. After doing some research I found many people say what a different there is between making a pie using canned pumpkin compared to fresh pureed pumpkin, so I couldn't wait to see what people I knew actually thought. This recipe definitely lived up to all it's reviews! I must warn you if you use this recipe, it is very liquidity BUT fear not it turns out perfect :) Once I mixed all the ingredients and poured them into the pie shell I had to be extra careful when placing it into the oven as to not have any spill. Even when it was fully cooked it looked like it should be cooked longer but my toothpick came out clean. TRUST your toothpick! It may look like it needs more time but it doesn't and will turn out perfect!

All the ingredients you need!

Mrs. Sigg's Fresh Pumpkin Pie

source: allrecipes.com

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
   
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
   Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
   
3. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.