How to make a pumpkin pie

 My first (successful) pumpkin pie

I felt ambitious enough to try my hand at making another pumpkin pie this year.  My last attempt, which had a disastrous outcome, took place when I made a somewhat less-than-stellar Thanksgiving dinner for my German hosts when I was traveling in Europe a number of years back. Gladly, I was very happy with the results this time around.  In celebration of the coming Thanksgiving weekend, and to atone for my sins of Thanksgivings past, here's the recipe. Guten Appetit!

What you'll need:

4 large eggs
3 cups fresh pumpkin puree
3/4 cup evaporated milk
1/2 cup brown sugar
2 teaspoons pumpkin spice
1/2 teaspoon salt
1 unbaked, 9 inch pie shell

To prepare the pumpkin, remove the seeds, cut into chunks and remove the skin.  Boil, roast or steam the pumpkin until tender then puree.  Cool to room temperature and drain off any standing liquid that forms.

Mix the pumpkin puree with the remaining ingredients until well blended and pour into an unbaked pie shell.  When it comes to pie shells, I usually use whatever pastry recipe comes on the box of the shortening I've bought. Read my blog post, Things I’ve learned about making pies, for more on how to make pie pastry.

Bake the pie at 350 degrees for 55-65 minutes.  The top of the pie will be slightly browned and the middle of the pie will still look slightly wet when it's done.

More tips:

- Use a small pumpkin.  I chose one that was a little bit smaller than a basketball and ended up with enough pumpkin puree to make two pies.

- If you don't have pumpkin pie spice, you can also use a mix of spices (1 1/2 teaspoons cinnamon, 1 teaspoon cloves, and 1/2 teaspoon ginger).

- This is the kind of pie that needs to bake a while for the filling to cook.  If your pie crust starts to darken too quickly around the edges, cover the rim of your pie with a strip of tin foil (shiny side out).

- Save the seeds and roast them in a pan with a little oil and a sprinkling of salt.  Yum!

While your pumpkin is stewing you can roast the seeds in a pan with a little oil and salt.