Mrs. Sigg's Fresh Pumpkin Pie

A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.

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1 sugar pumpkin

1 recipe pastry for a 9 inch single crust pie

2 eggs

1 cup packed light brown sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

1 (12 fluid ounce) can evaporated milk

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. 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 eggs.Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk.Stir well after each addition.

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 (175 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.Cool pie, and refrigerate overnight for best flavor.

Mrs. Sigg's Fresh Pumpkin Pie

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