Easy Pumpkin Pie (using fresh pumpkin)

When I say easy, I mean EASY. Other than the baking times, which are really hands-off anyway, there's probably 5 minutes' worth of actual work - and even then, you can take shortcuts, such as using pre-made crusts and un-flavored canned pumpkin. Yay for the modern conveniences of blenders!

• 1 9" pie crust
• 1 (pie) pumpkin or 20 oz canned pumpkin
• 1 (12 oz) can evaporated milk
• 2 eggs
• 3/4 cup packed brown sugar
• 1/2 tsp salt

One of the following:

• 2 tsp pumpkin spices

or

• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger

Servings: a 9" pie

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To cook a fresh pie pumpkin:

1. Set the oven to 425 F. Cut slits into the pumpkin for venting, and place in the center of a baking sheet and bake for 1 hour.
2. Take it out and let it cool. Core it and dig out the cooked flesh, measuring out about 2.5 cups. Throw into a blender to puree.
   

​Blind bake the crust (optional - this prevents the bottom crust from becoming hardened, but is not absolutely necessary):

1. Set the oven to 425 F. Roll out the crust and shape into the pie pan.
2. Lay a sheet of parchment paper inside the crust and fill with uncooked rice, beans, or pie weights.
   
3. Bake the crust in the lower part of the oven for about 13-14 minutes, until the edge of the crust begins to turn golden. Take the crust out and remove the pie weights and parchment paper.
   
4. Beat an egg white and brush over the interior of the pie crust. Return to the oven for another 5 minutes.
   

​To assemble and bake the pie:

1. If baking using a raw crust, set the oven to 425 F. If baking using a blind-baked crust, set the oven to 350 F.
2. Blend all the filling ingredients together. Pour the filling mixture into the crust. 
3. If baking the filling directly in a raw crust, bake the assembled pie for 10 minutes, cover the crust edges with foil so that it won't burn, turn the oven down to 350 F, then bake for another 30 minutes. If baking with an already blind-baked crust, simply bake the pie for about 45 minutes.

Note: If using canned pumpkin, make sure it is NOT the pre-spiced/sugared version. Read the ingredients list on the side of the can and make sure it ONLY lists pumpkin. 2.5 cups of pumpkin is about the equivalent of 20 oz, so you may need to get two cans. If you are making a deep-dish version, you will want to increase that to 3 cups, and add about 10 minutes to the cooking time.