Pumpkin pie

If you’re feeling ambitious, we show you how to use real pumpkin. But don’t worry. Canned pumpkin is a perfectly acceptable option.

Ingredients

1 nine-inch pie crust

1¼ pounds fresh pumpkin, unpeeled, or 2 cups canned pumpkin
4 tablespoons water
½ cup firmly packed soft brown sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
a little grated nutmeg
pinch of cloves
2/3 cup light cream
2 eggs

Directions

Preheat the oven to 350 degrees Fahrenheit.

For fresh pumpkin: Peel the pumpkin and remove the seeds. Cut the pumpkin into even-sized pieces, put them into a heavy-bottomed saucepan with the water, and cook gently, with a lid on the saucepan, until the pumpkin is tender, about 10 minutes. Put the pumpkin into a colander and drain it well, pressing gently with a spoon to extract as much water as possible. Put the pumpkin into a bowl and add the sugar, spices, cream, and eggs. Mix well, then pour into the crust.

For canned pumpkin, simply put into a bowl and add the rest of the ingredients.

Bake in the pre-heated oven for 50 minutes or until set.