Sugar Pumpkin (1)
, either scrape out the seeds or slice them off. Bake at 325 degrees F (160 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.
Scrape the pumpkin flesh from the peel. The flesh will peel away from the skin. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, slightly beat
Brown Sugar (1 cup)
All-Purpose Flour (1 Tbsp)
Salt (1/2 tsp)
Ground Cinnamon (1 Tbsp)
Ground Nutmeg (1/2 Tbsp)
Ground Ginger (1 tsp)
, 2 cups of the pumpkin puree, and
Evaporated Milk (1 can)
Stir well after each addition. Pour mixture into the unbaked
Pie Crust (1)
. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (180 degrees C).
Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.