Pumpkin Pie- from real pumpkin

Hey guys, today I'm back with a pumpkin pie recipe I made for my mom's birthday.  Pumpkin pie is one of my mom's and mine favorite desserts, especially in the fall and winter seasons, it's super delicious, sweet, and has an amazing texture.  I also found some fun facts about pumpkin as well to go along with this recipe.  Did you know that 1cup of pumpkin only contains about 30 calories, and supplies you with 197% of your daily vitamin A requirements.  Pumpkin also supports your heart health, as it contains fiber, potassium, and vitamin C. Overall though pumpkin is a delicious vegetable, and is very useful in cooking.  You can making lots of things out of it such as cookies, drinks, breads, and of course pie. Speaking of pumpkin pie I based this recipe off of the Libby's famous pumpkin pie recipe but  I instead used a pie pumpkin instead of canned pumpkin which does take some more time but it is definitely more fresh, and it allows you to know where your pumpkin is coming from. I also made a few adjustments, and used 2% evaporated milk instead of the regular. Hopefully you enjoy this recipe and lets get started.

 Ingredients:

• 1 medium pie pumpkin 
• Vegetable oil
• crust
• 12 oz 2% evaporated milk
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• Pumpkin spice

Making the pumpkin 

1. To start take your  pumpkin and rip off the stem.
2. Then cut the pumpkin in half  and scoop out the seeds and guts from the pumpkin.
3. Sprinkle the insides of the pumpkin with cinnamon, and allspice then lay cut side down on a rimmed baking sheet.
4. Rub the vegetable oil over  the skin then place the pumpkin in the oven at 350°F for 1 hour or until fork tender.
5. To get the filling you then scoop out the pulp and mix together the pumpkin in a blender( because mine was a little dry I put about 3 tbsp of the evaporated milk into the blender so it would mix better)

Filling:

1. Mix together the sugar, cinnamon, salt, ginger, and cloves in a small bowl,
2. Beat together eggs in a large bowl
3. Stir in the pumpkin, and the sugar mixture into the eggs.
4. Once mixed gradually stir the evaporated milk and a dash of pumpkin spice into the large bowl.
5. Pour the pie filling into the pie crust. And bake for 15min in the oven at 425°F .
6. Reduce the heat to 375 °F and bake for 40-50 min or until the knife comes out clean.
7. Cool for 2 hours, then serve or refrigerate.

 -Megan