Pumpkin Pie

• 1 1/4 cups Pumpkin Puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs

Mix until eggs are broken up

• 1 cup evaporated milk, undiluted
• 2 tablespoons water (only if using canned pumpkin)
• 1/2 teaspoon vanilla extract

Mix until uniform Pour into unbaked 9" Pie Crust

Bake at 425 for 15 min Bake at 350 until the crust starts to brown and the pie isn't jiggly in the center when shaken

For canned pumpkin this will be around 40 minutes. For fresh pumpkin with a lot more moisture, it takes as long as an hour.

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Notes:

• Fresh pumpkin is much better than Whole Foods canned pumpkin pie filling (pumpkin + spices) and Whole Foods canned pumpkin.
• Frozen crusts from Whole Foods are reasonably good
• When I cook, most of my food is "meh" but this pie is "wow" when done with fresh pumpkin

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Original recipe source: http://southernfood.about.com/od/pumpkinpies/r/bl30129a.htm