real pumpkin pie

I got my hands on some pumpkins much too early for a traditional Thanksgiving pumpkin pie, but… whatever! Let’s do it anyway! Also I forgot to take process pictures because I’m an amateur blogger now 🙁 Oh well.

Cut pumpkin(s) in half, remove seeds, and roast flat-side-down for about 20 minutes in a 400 deg oven, until soft. Let cool.

Separate flesh from skin and mash with a fork. Measure out filling weight needed.

7 oz pumpkin (roasted)
7 oz sweetened condensed milk
1 large egg
big dash cinnamon
small dash nutmet
small dash allspice
small amount grated fresh or powdered ginger

Mix all ingredients together until uniform. Pour into par-baked pie pan(s).

Bake at 400 deg for 5 minutes, then turn oven down to 350 deg for remaining bake time (ranges from 20~40 additional minutes). If crust is getting too toasty, tent with foil.

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