Homemade 'canned Pumpkin'

Submitted by Clovis Ann

"Found in my local newspaper. Haven't tried it yet, but wanted to post it for safe keeping."

 

• Ready In: 1hr 30mins
• Ingredients: 6
• Yields: 1 pie
• Serves: 4-6

ingredients

• 473.18 ml cooked pumpkin
• 354.88 ml undiluted evaporated milk
• 59.14 ml brown sugar
• 59.14 ml white sugar
• 1.23 ml salt
• 2 slightly beaten eggs

directions

1. To cook the pumpkin:

2. It is recommened that one use a long neck pumpkin due to it's lack of stringy flesh. The exterior skin is a smooth, light brown. Wash the fruit and use a potato peeler to remove the skin. Cut the bulb in half to remove the seeds with a spoon. The neck pieces also need to be cut into smaller pieces in order to prep for cooking. You may use regular pumpkins, but do not use the stringy part of the flesh. Place the cubes of pumpkin in a steamer pot with a couple of inches of water on the bottom. Steam for about 15 minutes or until tender. You could also bake the cubes in a 425 degree oven for about 45 minutes If choosing this method, be sure to place a bit of water in the baking dish.
3. Combine all ingredients and pour into a pie shell. Bake for about 15 mins at 425 degrees, then reduce heat to 350 degrees and bake about 45 mins longer (until an inserted fork comes out clean). As for spices, the author suggest sprinkling only cinnamon over the pie halfway through the cooking process.