Mrs. Sigg's Fresh

Ingredients

• Servings: 1
• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons spice
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 14 hrs 40 mins


• cut pumpkin in half and remove seeds. place cut side down on a cookie sheet lined with lightly oiled aluminum foil. bake at 325 degrees f (165 degrees c) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. cool until just warm. scrape the pumpkin flesh from the peel. either mash, or puree in small batches in a blender. increase oven temperature to 450 degrees f (230 degrees c.)
• in a large bowl, slightly beat eggs. add brown sugar, flour, salt, 2 cups of the pumpkin puree, spice, and evaporated milk. stir well after each addition.
• pour mixture into the unbaked pastry shell. place a strip of aluminum foil around the edge of the crust to prevent over browning.
• bake 10 minutes at 450 degrees f (230 degrees c), then reduce the oven temperature to 350 degrees f (175 degrees c). bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. cool pie, and refrigerate overnight for best flavor.