Pumpkin Pie (w/fresh pumpkin)

Ingredients

• 1 medium pie pumpkin
• Pastry for single-crust pie (9 inches)
• 2 eggs
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup milk
• Whipped cream, optional

Directions

• Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender. Or roast in an oven at 400 degrees for approximately half an hour
• Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
• Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
• In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
• Bake at 425° for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.