Fresh is always best! It is getting a little late in the season, but perhaps there is time before Thanksgiving to get some baking done.
Start with a “pie pumpkin”, they are smaller and sweeter than the ones you use to make jack-o-lanterns with. Slice it in half lengthwise and remove the seeds. Also, cut off the stem.
Bake the pumpkin flesh side down on a sheet tray and cook at 375 for 45 minutes to 1 hour. The flesh should be soft and very easily removed from the skin.
Scoop out the flesh and allow to cool slightly.
Start with about two cups of pumpkin and mash very well, or put through a food mill.
Ingredients:
- 12 oz can of evaporated milk
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 egg yolk
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl.
Stir in the pumpkin purée and evaporated milk. Whisk all together until well incorporated.
Poor into pie crust and bake for 45 min -1 hour when a knife comes out clean, or make a batch of pumpkin bars with it.
