My first pumpkin pie

I found pie pumpkins at the grocery store a couple of weeks ago and, consumed by a fit of D-I-Y cooking inspiration, I bought one. I finally got around to roasting it last week and made a pie over the weekend.

About midway through the actual pie construction, I realized I didn't have the evaporated milk the recipe called for, so I substituted heavy cream. In my world, all recipes are made better with heavy cream.

For those, like myself, who haven't had a pumpkin (and FYI, that's pronounced PONkin) pie made from fresh pumpkin, it is a fluffier pie than the canned version. The flavor is a little brighter, too. Everyone was convinced that I had added some sort of booze to the recipe, with guesses ranging from whiskey to Bénédictine, but I had not. Sheesh, you sneak in one Jack Daniels pecan pie to Thanksgiving and you get a reputation!

From Food

Here is the recipe I used, from my stained and battered copy of The Southern Living Cookbook:

Ingredients:

2 cups cooked, mashed pumpkin
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs, separated
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup evaporated milk
1/4 cup sugar
1 unbaked 10-inch pastry shell

Directions:

Combine pumpkin, brown sugar, butter, egg yolks, spices, and salt in a large mixing bowl; beat until light and fluffy (NOTE: I used a food processor for this). Add evaporated milk; mix just until combined.

Beat egg whites until foamy; gradually add sugar, beating until stiff. Fold into potato mixture. Pour filling into pastry shell. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 45 to 50 minutes or until set.

Cool. Top with whipped cream, if desired.