Things You'll Need:
- A large pumpkin
- A large knife
- A strong metal spoon
- A Crockpot
- 1 or 2 pie plates
- 2 large bowls
- Blender
- 1 cup of sugar
- Premade pie crust (can be found in the freezer section)
- 1 1/2 tsp of ground cinnamon
- 1 tsp of ground allspice
- 1/2 tsp of salt
- 4 large eggs
- 1 can evaporated milk (12 oz.)
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Step 1
You want to carve the inside of the pumpkin and scrape out as much as you can. Clean out the seeds and the mushy stuff so you have nice solid flesh. Next, I use a crockpot, fill it with the pumpkin flesh and cook on low for 3 hours. When done, spoon out almost all of the water.
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Step 2
Take the cooked pumpkin flesh and blend in a blender on the puree speed. You may need to do two sets so you do not overfill the blender. Cool the puree down to room temperature.
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Step 3
Preheat oven to 425 degrees
In a bowl, mix 3 cups of pumpkin puree with the following other ingredients...
*1 cup of sugar
*1 1/2 tsp of cinnamon
*1 tsp of allspice
*1/2 tsp of salt
*4 large eggs
*1 can of evaporated milk (12 oz) -
Step 4
Mix all ingredients on low with a mixer or mix by hand until smooth. Pour the mix into the pie crust in the pie plate 3/4 of the way. You might have enough for 2 pies depending on the size of your pie plates.
Cook the pie for the first 15 minutes on 425 degrees. Then reduce the temperature to 350 degrees and cook for another 45 to 60 minutes. Use a blunt knife to test that the pie is done. When the knife comes out clean, the pie is done. Let the pie cool to room temperature and serve with whip cream or vanilla ice cream.
