Cooking Instructions
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Step 1
Break down 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.
Step 2
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).
Step 3
In a large bowl, slightly beat Egg (2), add Brown Sugar (1 cup), All-Purpose Flour (1 tablespoon), Salt (1/2 teaspoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/2 tablespoon), Ground Ginger (1 teaspoon), 2 cups of the pumpkin puree, and Evaporated Milk (1 can).
Step 4
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.
Step 5
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (180 degrees C).
Step 6
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.
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