Mrs. Sigg's Fresh Pumpkin Pie

Recipe View 45 mins Prepare the Pumpkin: Preheat oven to 325 degrees F (165 degrees C). Cut the pumpkin in half, remove seeds and stringy bits. Place cut-side down on a baking sheet lined with lightly oiled aluminum foil. Bake for 30-40 minutes, or until the flesh is easily pierced with a fork. (Approximately 45 minutes)

Recipe View 20 mins Cool and Puree: Let the pumpkin cool until just warm enough to handle. Scrape the flesh from the peel and mash it with a fork or puree it in a blender or food processor until smooth. You should have about 2 cups of puree. (Approximately 20 minutes)

Recipe View 10 mins Make the Filling: In a large bowl, lightly beat the eggs. Add brown sugar, flour, and salt. Gradually incorporate 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk, stirring well after each addition to ensure a smooth consistency. (Approximately 10 minutes)

Recipe View 1 hrs Assemble and Bake: Increase oven temperature to 450 degrees F (230 degrees C). Pour the pumpkin mixture into the unbaked pastry shell. Cover the edges of the crust with strips of aluminum foil to prevent over-browning. Bake for 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). (Approximately 1 hour)

Recipe View 30 mins Continue Baking: Bake for an additional 40-50 minutes, or until a toothpick inserted near the center comes out clean. Remove the foil strips about 20 minutes before the end of baking time to allow the crust to turn a light golden brown. (Approximately 30 minutes)

Recipe View 8 hrs Cool and Chill: Let the pie cool completely at room temperature, then refrigerate overnight for the best flavor and texture. (at least 8 hours)