Pumpkin Pie

I make the best pumpkin pie. No, really. After lots of trials and errors, I have figured out the perfect ingredient combination. Just trust me. Especially about making it from cooking down the pumpkin. It really does make a difference, I swear! No cans, just no.

Crust

• 1/3 cup plus 1 tablespoon shortening
• 1 cup flour
• 1 teaspoon salt
• 4-5 teaspoons water

Cut shortening into cubes. Using pastry cutter, cut into flour and salt combined in a bowl. When mixture creates little balls, begin adding water, teaspoon at a time. USE HANDS. If it's too greasy/wet, add flour. If too dry, add water. Form into ball, place on floured surface and roll out to about 2  inches wider than your pie pan.

Pie filling

• 1 sugar pumpkin
• 2 eggs
• 3/4 cup packed brown sugar
• 2/3 cup real maple syrup (this is KEY, so do not skimp. Get good stuff.)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 (12 fluid ounce) can sweetened condensed milk

1.      Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined lightly oiled. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. The skin should be able to be easily peeled off. If you can do this, it's done. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender or by hand. Increase oven temperature to 450 degrees F (230 degrees C.)

2. In a large bowl, slightly beat eggs. Add brown sugar, maple syrup, flour, salt, 2 cups of the pumpkin puree and evaporated milk. Add spices. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning (this is not fun, if you don't want to do this, then whine repeatedly to family or friends like I did until you get one of those nifty pastry covers from Williams Sonoma or even cheaper at Amazon)
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. I usually notice it can take me about an hour. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

But seriously folks, you have got to cook it from the pumpkin. Ever since I started doing this, the compliments are threefold.