Pumpkin Pie

I got 3 pumpkins from our community garden this fall and didn't have any plans for them except decorations!  Then I decided I did not want them to go to waste. At first I was unsure what exactly TO do with them but after talking to my mom and getting all sorts of ideas, I went to work.
First I baked them in the oven at 350* for just about an hour.  They were completely cooked and almost a little burned on the outside, although none of the meat was lost.  Next time I will be sure to check after 45 min.

Into the oven they go!

Next I had an eager helper to scoop out all the "guts". I'm sure he'll enjoy eating the toasted seeds as well.

After that, I simply ran the meat through my food processor - did not added water.  And wound up with 12 cups of pumpkin puree. 
Then I baked my first...

Pumpkin Pie
3 eggs
2 cups fresh pumpkin
2 tsp ground cinnamon
1 tsp salt (did not use)
1/2 tsp each ground cloves, nutmeg and ginger
1 cup evaporated milk
single pie crust


Roll out pie crust and place in pie plate.
Beat eggs; add in pumpkin, cinnamon, salt, cloves, nutmeg and ginger. Beat till just smooth.  Stir in evaporated milk.  Pour into pie crust. Bake at 400* for 10 minutes, reduce heat to 350* and bake for 40-45 minutes or until knife inserted in center comes out clean.  Cool on wire rack for 1 hour. Refrigerate at least 3 hours before serving.
Recipe from Taste of Home

YUM!

MadCounty Mama