Most real (not canned even if is says real pumpkin) pie recipes I found recommended using Pie Pumpkins or Sugar Pumpkins for baking.  I didn’t have either one of those.  I had an 8 lb. Halloween pumpkin that my children did not carve this year.

I follow the Tim Gunn motto of life, “Make it work.”

Verdict:

This was delicious.  I don’t have a food processor so I used my immersion blender to try to make the pumpkin a bit creamier.  It worked for the most part but there were still a few chunks in the pie that were barely noticeable.

Overall it was the best tasting pumpkin pie we ever had.

Ingredients: (this makes 2 9″ pies)

• 2 pie crusts for 9″ pie plates (either store-bought or your favorite recipe)
• 4 cups fresh pumpkin (cooked, strained and put through a food processor or blender)
• 5 large eggs
• 2 cups dark brown sugar
• 2 TBSP granulated sugar
• 3 tsp nutmeg
• 3 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 can evaporated milk (note:  NOT condensed)

Directions:

1. Preheat oven to 325.  Prepare pie plates by placing crusts in pans and crimping edges.
2. In a large mixing bowl add pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well.
3. Beat in milk. Filling will look very thin.
4. Pour into pie shells and bake for 60-70 minutes. Center should be set and knife inserted should come out fairly clean.
5. Cool pies before serving or freezing.