There's no need to wait for Thanksgiving to enjoy this family favorite. If you're feeling ambitious, you can use fresh pumpkin. But we also show you how to save time and effort by using canned pumpkin.
Ingredients
1 nine-inch pie crust (ready to fill shell)
1 1/4 pounds fresh pumpkin, unpeeled, or 2 cups canned pumpkin
4 tablespoons water
1/2 cup firmly packed soft brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
a little grated nutmeg
pinch of cloves
2/3 cup light cream
2 eggs
Directions
Preheat the oven to 350 degrees Fahrenheit.
For fresh pumpkin
Peel the pumpkin and remove the seeds.
Cut the pumpkin into even-sized pieces, put them into a heavy-bottomed saucepan with the water, and cook gently, with a lid on the saucepan, until the pumpkin is tender, about 10 minutes.
Put the pumpkin into a colander and drain it well, pressing gently with a spoon to extract as much water as possible.
Put the pumpkin into a bowl. Mash or puree.
Add the sugar, spices, cream and eggs.
Mix well, then pour into the crust.
For canned pumpkin
Simply put canned pumpkin into a bowl.
Add the rest of the ingredients.
Mix well, then pour into the crust.
Bake in the preheated oven for 50 minutes or until set.
