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Fresh Pumpkin Pie

2 cups pumpkin
2 eggs
3/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 2/3 cups evaporated milk
9 inch unbaked pie crust

With a fork, poke a medium sized pie pumpkin in several places,
going well into the flesh. Place the pumpkin on a cookie sheet
lined with aluminum foil (this helps with the cleanup). Place in
a 300 F oven and let bake for around 1 1/2 - 2 hours, or until
the pumpkin is soft and the sides start to cave in. Let cool until
you can handle without burning yourself. Cut the pumpkin in half
and scrape out the seeds and the stringy portion attached to the
seeds. Then scrape out the pumpkin flesh and puree with blender
or ricer.

Preheat oven to 425 F. Beat eggs slightly in a large bowl, add
brown sugar, 2 cups of the pumpkin puree, salt, and spices, mix
well. Stir in evaporated milk, our into pastry shell. Bake for
25 minutes. Reduce oven heat to 375 F, bake 45 minutes or until
a thin-bladed knife inserted 1 inch from edge comes out clean.
Let cool slightly or completely. Serve plan, with whipped cream,
ice cream or with cheddar cheese.


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