1 nine inch single pie crust, raw

1 small Sugar Pie pumpkin

2 eggs

1 can (12 oz) evaporated milk

1 tablespoon flour

2+3/4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup brown sugar

ground cinnamon for garnish


Preheat oven to 325°. Cut pumpkin in half and clean seeds from the center. Bake cut side down on a lightly oiled cookie sheet at 325° for 30 minutes or until pumpkin is tender. Cooking time will vary with pumpkin size. When pumpkin is cool enough to handle, scrape the flesh from the peel and mash or puree in a separate bowl. Increase oven temperature to 425°. In a large bowl slightly beat the eggs then add the brown sugar, flour, salt, pumpkin pie spice, evaporated milk and 2 cups of the fresh pumpkin. Mix well as you go. Pour mixture into the raw pie crust. Protect the crust edge with foil or a pie edge cover and bake at 425° for 10 minutes. Reduce heat to 350° and bake another 15 minutes. Remove crust edge cover and continue baking at 350° until toothpick in the center comes out clean, about 30 minutes. Cool pie completely and refrigerate overnight before serving. Top with fresh whipped cream and a sprinkle of cinnamon.

Learn to pick the perfect pumpkin online at