From Fresh Pumpkin, Pumpkin Pie

So...after moving in with John he let me fill his beautiful back yard with a pumpkin patch, great for me and for mowing the lawn...not great for bocce ball. Anyway, when fall came and we had five pumpkins I decided to take full advantage. Of course we gutted the pumpkins roasting most of the seeds and saving a few to plant next summer. Next we cut jack-o-lanterns for Halloween. Luckily this year Halloween was on a Friday since it took me almost an entire day to break down the pumpkins for the flesh... hard work when you're doing more than one. Then with anything that was left, we put it in the compost. Definitely a green job.

Anyway, here's the recipe...it's the best pumpkin pie I've ever eaten. It's very mild and creamy. Delicious.

So without further ado, here's the recipe:

Ingredients

1 medium pumpkin

1 12 ounce can of condensed milk

2 eggs, lightly beaten

3/4 cups of brown sugar

1/2 tsp each, of cinnamon, ginger, nutmeg, and salt

1 pie shell, lightly baked (make your favourite (I like the recipe on the tenderflake box) or cheat and buy a premade one)

Directions

Scoop out the seeds and stingy bits from the pumpkin. Cut it into chunks leaving on the peel.

Steam the chunks for 20 - 25 minutes (or boil them in about an inch of water if you don't have a steamer). Allow to cool.

In the mean time bake the pie shell so that it's lightly browned.

Remove the peel. Mash the chunks and drain any excess water.

With mixer on medium combine mashed pumpkin, evaporated milk, eggs, brown sugar and spices.

Bake at 400°F for about 40 minutes.