Pumpkin PIe from Scratch

Today, I decided to make a pumpkin pie from a pumpkin at the store.  It turned out quite good so I'm posting this as much to save the recipe as anything else.

For a pumpkin pie, you need two small pie pumpkin.  There are a few different varieties that you can use.  However, our grocery store had a generic pie pumpkin label on them.  I picked two that were somewhat small but heavy as that was the recommendation I found online.  

With the pumpkins purchased, I washed them well, removed the stems, cut them into quarters, and removed all the seeds.  I then cut them up more into 5" chunks and placed them on a foil covered baking plan.  I then cooked the pieces for an hour at 375 degrees with the skin up.  

After the pumpkin was cooked, I used a spoon to scrape the pulp off the rind.  I put it in a blender and pureed it until it was smooth.  From this point, you make the pie using a standard recipe with the blended pumpkin replacing what you would buy in a can.

I made my pumpkin pie using the Libby recipe which calls for the following ingredients:

3/4 cup of sugar

1 teaspoon of cinnamon

1/2 teaspoon of salt

1/2 teaspoon of ground ginger

1/4 teaspoon of ground cloves

2 large eggs

15 oz pumpkin pulp

12oz evaporated milk

I used a bit more of the sugar and spices as my recipe stated it is needed when not using pumpkin from a can.  These are then all mixed together, poured into a 9" pie crust, cooked at 425 for 15 minutes and then 350 degrees for another 40 minutes.  I actually had to cook mine an extra 10 minutes as it was really runny at the start.  I'm tempted to try it next time with condensed milk which is a little thicker.