Good Morning Kim,
So I have a recipe; from my mom.
Using one pie pumpkin(ususally makes 3 cups), cut it up like squash after removing the seeds and the stem and place in a covered microwavable dish, with 2-3 inches of water in the dish. Cook for 15 minutes.
Remove skin and puree the pumpkin.
1 cup sugar
1.5 teaspoon ground cinnamon
one half teaspoon salt (optional, I don't use any)
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon ground nutmeg
4 large eggs
3 cups pumpkin
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.
Add to pie crust..
Bake at 425 F (210 C ) for the first 10 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
Happy baking, hope this helps....
