Step one:
Preheat the oven 350°F.  In a large bowl, mix together all the good stuff (pumpkin, eggs, sugar, spice, evaporated milk) until well blended.
Step two: Pour the filling into the crust lined pan, and bake for about 50-60 minutes.
Step three: Be proud.
Tips:
Serve hot or cold.  Add whipped cream and cinnamon as a topping. Or go crazy: add shaved coconut or walnuts or whatever to the filling.  Flavor it up, and call it your own.
Pumpkin Pie People!
Real rustic pumpkin pie. From the patch to the plate, this pumpkin pie has all the qualities of Grandma’s back-on-the-farm classic.
What you’ll need:
2 Cups pumpkin (from the can, or better still puréed from the pumpkin)
2 eggs
½ Cup brown sugar
1 ½ Tablespoon of pumpkin pie spice (or 1 Tsp cinnamon, 1 Tsp nutmeg, and ½ Tsp cloves)
12 oz of evaporated milk
1 9″ pie crust (I totally recommend using a cornmeal galette dough)
Step one:
Preheat the oven 350°F.  In a large bowl, mix together all the good stuff (pumpkin, eggs, sugar, spice, evaporated milk) until well blended.
Step two:
Pour the filling into the crust lined pan, and bake for about 50-60 minutes.
Step three:
Be proud.
Tips:
Serve hot or cold.  Add whipped cream and cinnamon as a topping. Or go crazy: add shaved coconut or walnuts or whatever to the filling.  Flavor it up, and call it your own.