Pumpkin Pie

You can use the canned pumpkin if you choose to, but once you have tasted pumpkin pie made with fresh pumpkin, you will have a hard time going back.

Pie:
2 C. pureed fresh pumpkin*
1/4 C. light brown sugar
1/2 C. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 slightly beaten eggs
12 oz. evaporated milk

Mix ingredients together and pour into an unbaked pie crust. Bake 15 min. at 425, then about 45 min. at 350. It may take a bit longer: cook until the pie is solid and does not jiggle when you move it. Let cool to room temperature and then chill in the refrigerator for several hours.

Topping:
heavy cream
confectioners sugar to taste
vanilla extract to taste

Whip the cream. Stir in the other ingredients. Serve a large dollop of cream on each slice of pie. Garnish with a sprinkling of nutmeg.

*Fresh pumpkin puree: You must use a small "pie pumpkin." The large ones are too watery and stringy. Pierce the pumpkin with a fork and bake in a 350 oven for about an hour until the pumpkin is soft when pierced with a fork. (Exact cooking time varies depending on size of pumpkin.) Let cool. Slice open and remove seeds and strings. Remove pumpkin flesh from skin and put through a ricer.