Elections are over....let's make Pie!

Not to diminish the world shaking events of yesterday, but I'm in the mood for Pie (I eat in times of crisis :)

Now I realize you are technically not supposed to use Jack-O-Lantern Pumpkins for pie, but I hate to waste all that perfectly good veggie, so I'm going for it.

Cut the pumpkin lady in half (no pain, she's dead) and then bake in 350 oven for about an hour and a half, till the flesh is soft and will pull away from skin pretty easily.


Cool, scrape out pulp with spoon and set in large bowl. Dump into processor and process until smooth. I always let the pulp drain in a colander for half an hour or so, just to get rid of excess liquid. Not sure if this is necessary but it seems to have a lot of 'juice' and I think it would make the pie pretty mushy with all that extra liquid.




Then I just follow the recipe on the side of the pumpkin can, with a few tweaks....

Mix together in small bowl ---

3/4 cup sugar (I use slightly less)
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1/2 teas. cloves
1 teas. nutmeg
(I use fresh ground...it's so yummy, good in fettuccine also <- not kidding:) . . . In large bowl beat 4 eggs. Stir in Pumpkin and sugar/spice mixture. Gradually stir in one 15oz. can of evaporated milk.
Now here's the part where I should be giving you the recipe for pie crust....but mine included a trash can and sending my son to the store for Pillsbury ready-made, so you're on your own there.
Pour filling into 9-inch pie shell and bake for 15 minutes in 425 oven, turn down heat to 350 for remaining 40-50 minutes. I always cover the crusts with foil from the beginning, they still turn a nice brown and I don't have to mess with covering them up halfway thru while the pie is hot. Serve with whipped cream (not optional:)