Pastry for 9″ One Crust Pie

Pumpkin Pie Filling:
2 eggs
1 can (16 ounces) pumpkin or 2 cups Cooked Pumpkin (following)
3/4 cup sugar
1/2 teaspoon salt
3/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk (pretty much 1 can…I don’t even measure anymore)

Heat oven to 425Fdegrees
Prepare pastry.
Beat eggs slightly in med bowl.
Add remaining ingredients and whisk all together.
Place pastry lined pie plate on oven rack; pour in filling.
Bake 15 minutes.
Reduce oven temp to 350Fdegrees.
Bake until knife inserted in center comes out clean, about 45 minutes.
Cool
Serve with Whipped Cream.

Cooked Pumpkin:
Heat oven to 400Fdegrees
Cut one small pumpkin (4 lbs) into halves; remove seeds and fiber. Place pumpkin cut sides up in oblong baking dish; pour water (1/4″deep) into dish.
Cover and bake until tender, about 1 hour. Scoop pumpkin from shells; mash until no lumps remain.
Yield; About 4 cups mashed pumpkin

Notes:
I am probably a lil more generous with the spices and of course I add vanilla. A splash of Vanilla makes the world a better place, I rkn!
You can use two cups of mashed pumpkin this time round and freeze the rest so you don’t have to go through the whole making pumpkin mash next time around.

I frequently use this recipe to make Pumpkin Tarts…heaps easier to transport and distribute tarts at large family gatherings!
I used puff pastry to line muffin tins and reduce baking time to 20 – 25 minutes.
Or, if in Canada, just use those lovely tart shells you can get at Real Canadian Superstore or SOF.
Put whipped cream in container, then load a large piping bag at the event and add a lovely whipped cream rosette just before serving