This recipe is one that my oldest son has used for years in making the best pumpkin pie ever. He often roasts the pumpkins their family has used for decorations, brought in after Halloween and before they have had a chance to freeze. I am including it just as he makes the pies, with a brief note on the adaptations (very slight) for making pumpkin pudding.
Whichever way you make this, it's a great dessert for these chilly fall days. (And, as this picture shows, this is a recipe so easy even a 3 year old can make it, with just a little help!)
Lance's Pumpkin Pie
2 c cooked pumpkin (prepared as below OR 15 oz canned)
3/4 c sugar
2 large or extra large eggs
1 t cinnamon
1/4 t cloves
1/2 t ginger
1/2 t salt
1 2/3 c evaporated milk (one large can)
Prepared 9" unbaked pie shell
1. Beat eggs slightly and then stir in remaining ingredients. Beat with mixer until well mixed and pour into the pie shell.
2. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for 45 more minutes or until a knife inserted in center comes out clean.
To prepare pumpkin:
Cut pumpkin in half and remove seeds and fiber. Cut into several chunks and place in a roaster with a little water. Cover and bake at 350 until the pumpkin is very soft. Remove from oven and scrape from shell. Mash until smooth. (Any extra pumpkin can be frozen for later use in other recipes.)
1. Prepare as for pumpkin pie filling, but use 3 eggs. I usually increase each of the spices by another quarter to half teaspoon, as the pudding seems better with a little more spice. (I also like a bit of nutmeg so usually add about half a teaspoon of that too.)
2. Spray a nine inch glass or ceramic pie pan or similar-sized with cooking spray or oil well. Pour the pumpkin mixture into the pan and bake at 325 for 45 to 55 minutes, until a knife inserted in center comes out clean. Serve warm or chilled.