Ingredients
1 medium pie pumpkin (about 3 pounds)2/3 cup sugar, divided1-1/2 teaspoons ground cinnamon, divided1/8 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg3 large eggs, lightly beaten1 can (5 ounces) evaporated milk1/2 cup whole milkPastry for single-crust pie (9 inches)Whipped cream and ground cinnamon, optional
Preparation
Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin.
Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool.
Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk.
Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust.
Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.
