Mrs. Sigg's Fresh Pumpkin Pie

Ingredients 1 sugar pumpkin 1 recipe pastry for a 9 inch single crust pie 2 eggs 1 cup packed light brown sugar

1 tablespoon all-purpose flour ½ teaspoon salt 2 ½ teaspoons pumpkin pie spice 1 (12 fluid ounce) can evaporated milk

Directions Cut pumpkin in half and remove seeds. Place cut-side down on a lightly greased aluminum foil-lined baking sheet.  

Bake at 325 degrees F (165 degrees C) for 30–40 minutes until fork-tender. Cool to warm. Scrape pumpkin flesh from peel. Mash or combine in tiny batches. Heat oven to 450°F (230°C).

Lightly beat eggs in a large bowl. Add brown sugar, flour, salt, 2 cups pumpkin puree, pumpkin pie spice, and evaporated milk. Mix thoroughly after each addition.

Pour mixture into unbaked pastry shell. Aluminum foil around the crust's edge prevents overbrowning.

After 10 minutes at 450 degrees F (230 degrees C), lower the oven temperature to 350 degrees F (175 degrees C). Finish baking for 40–50 minutes or until a toothpick inserted near the middle comes out clean.  

Remove the foil 20 minutes before baking to give the crust a bright golden brown edge. Cool pie and refrigerate overnight for optimum flavor.