Tawny Pumpkin Pie

1  1/4 c pumpkin, cooked/mashed

3/4 c sugar

1/2 t salt

1 T cinnamon

1/4 t ginger

1 T flour

(cloves, if desired)

2 eggs, beaten

1 c evaporated milk

2 T water

1/2 t vanilla

pie shell

*Mix all ingredients but pie shell, pour mixture into pie shell.  (Pat some water along edges of pie shell to keep from getting too brown while it’s baking!)

Bake at 400 for 45-50 minutes or until crust is golden and knife inserted into center comes out mostly clean.

Note: I don’t measure the spices and I guarantee I use more vanilla.  Feel free to use canned pumpkin, but…fresh roasted pumpkin is astoundingly amazing.

To roast pumpkin (small pie pumpkin): cut in half, scoop out seeds, put in pan with a small amount of water in pan (I use a foil-lined pan).  Roast 1 hour or so at 375.  Let cool, scoop out pumpkin, mash a bit.  Drain off excess water.  One pie pumpkin is about perfect for one pie.  Freezes beautifully.

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