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) (this seems to add a lot of baking time.. reduce this to 1tbs or remove completely)
• 1/2 teaspoon vanilla extract

Mix until uniform

Pour into unbaked 9" Pie Crust

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

40 min for canned pumpkin

1 hour or so for fresh pumpkin with more moisture

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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