MomMom's Pumpkin Custard Pie

Notes: Originally from Better Homes & Gardens, adapted by Barbara Steppel and further adapted by Debra Steppel. Best if made the day before serving and refrigerated overnight.

Ingredients for 9.5" or 10" Deep Dish pie:

• 3.5 cups cooked pumpkin (either canned or fresh roasted; roasted can be from frozen)

• 1.5 cups granulated sugar

• 1 tsp salt

• 2-2.5 tsp cinnamon

• 1-2 tsp ground ginger

• 0.5-1 tsp ground nutmeg

• 3 eggs

• 12oz can evaporated milk

• one unbaked 10" pastry shell

Mise en Place:

1. Grease the entire inside (bottom and sides) of a 9.5" or 10" glass Deep Dish pie plate.

2. In a small mixing bowl, slightly beat the 3 eggs with a fork until yolk and white combine.

3. If using fresh/frozen roasted pumpkin, use cheesecloth to squeeze out as much water as possible from the thawed pumpkin.

Instructions:

1. Preheat oven to 400 degrees F.

2. Thoroughly combine pumpkin, sugar, salt, cinnamon, ginger, and nutmeg in EITHER a large bowl using an immersion blender, OR in a larger blender.

3. Blend in eggs and evaporated milk until the texture resembles that of a milkshake.

4. Place rolled-out pie crust inside the greased pie plate, going up the sides all the way around and pinching around the top edge to make it look pretty.

5. Place the pie crust/pan on a large, edged sheetpan lined with parchment paper and then on a center oven rack with the rack pulled partway out. (The lined sheetpan will catch any drips, keeping your oven clean.)

6. Pour the filling mix into the empty pie shell which is already on the oven rack. Carefully push the oven rack (with pie on it) into the oven.

7. Bake at 400 for about 50 minutes. Test for doneness by inserting a knife halfway between center and edge; if it comes out clean, it's done.

8. Store in refrigerator. Serve the next day with whipped cream.