renee's perfect homemade pumpkin pie

Nothing is better than a perfect homemade pumpkin pie!!!

a pie pumpkin
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of pure vanilla extract
one half teaspoon salt
4 large eggs
3 cups cooked pumpkin
1.5 cans (12oz each) of evaporated milk

Choosing your pie pumpkin...
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). Look for a pumpkin that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies!

Preparing your pumpkin...
Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape out the insides. You want to get out that stringy stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions :)

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven.

Microwave...remove the stem, put pumpkin in a microwaveable bowl and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Steam on the stove top...it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it.
Cook your pumpkin until it is soft. Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Scoop out the cooked pumpkin...Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Puree the pumpkin...To get a nice, smooth consistency, I use a hand mixer. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. With the hand mixer, it just takes 2 or 3 minutes!
Make the pie crust...click here for perfect pie crust!
It is also time to start preheating the oven to 425 F
make your filling...
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt
4 large eggs
3 cups pumpkin
1.5 cans (12oz each) of evaporated milk

Mix well using a hand blender or mixer. Pour into the pie crust. I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't panic if your filling is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!
Bake at 425F for the first 15 minutes, then turn the temperature down to 350 Fand bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Enjoy...Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!