My Pumpkin Pie Recipe

My Pumpkin Pie

I'm posting this so I can find it when I need it, and easily pass it on when asked for it.

3 c. Pumpkin Puree* (Fresh ideally; canned - organic is ok too)
3/4 c. Honey
2 Tbsp. Molasses
1 Tbsp. Cinnamon
1.5 tsp. Ginger
.5 tsp. Cloves, powdered
1 tsp. Salt
4 Eggs, slightly beaten
1- 12oz. can Evaporated Milk

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Mix ingredients in order given in a large bowl, completely integrating each one as you go along. Pre-bake crust (ideally, use whole wheat pastry flour) for 10 minutes at 450 degrees; pour mixture into prepared pre-baked crust and reduce temperature to 350 degrees. Bake for 40 minutes, or until set in center. If you have any extra filling, bake off in lightly-oiled ramekins or oven-proof bowls and call it pumpkin pudding!

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Fresh pumpkin puree: Cut small sugar pie pumpkin in half and scoop out the seeds. Cut into workable wedges and peel with a potato peeler and then cut into 3/4" cubes. Place in veggie steamer or metal colander over water and steam until soft when you insert with a fork. After, place in food processor and process until a smooth puree. If you have one, pass through a mesh strainer to ensure there are no chunks (though, with pumpkin, it's usually moist enough that it's clearly as smooth as it can be). Use for pie or soup - or, freeze for later use.