Most people think pumpkin just comes from a can. Or they think you can use any old pumpkin for a pie. Not so my friend. For a truly delicious pumpkin pie you must use a Fiddle Neck pumpkin. So now you’re thinking to yourselves, “Carol, I have never even heard of a Fiddle Neck pumpkin. You must be Kooky.” Well, yes I am. But, get yourself a Fiddle Neck, bake up a delicious pie and your family will think you’re the best thing since um, canned pumpkin.
- 4 cups of pumpkin
- 3/4 cup brown sugar
- 2/3 cup white sugar
- 1/2 tsp. cloves
- 2 tsp. cinnamon
- 1 1/2 tsp ginger
- 1 tsp nutmeg
- 2 large eggs
- 1/3 cup flour
- 13 oz. can of evaporated milk
- 1 1/4 cup milk (approximately)
1. Cut neck of your pumpkin into 2″ rounds and steam or boil down until soft. Drain and set aside to cool.
2. Pour evaporated milk into 4 cup liquid measuring cup. Add regular milk to equal 3 cups of liquid. Pour about 2 cups into blender. Reserve remaining 1 cup.
3. Add remaining ingredients to blender, except for pumpkin, and blend. Pour blended ingredients into mixing bowl.
4. Skin pumpkin and squeeze all the water out until you have 4 cups.
5. Blend pumpkin and remaining 1 cup of milk in blender until smooth.
6. Pour into mixing bowl with previously blended ingredients and mix.
7. Pour pie filling into prepared pie plate.
8. Crimp your pie crust for an appealing pie.
Bake @ 400 ° for 10 minutes then lower oven temperature down to 375 ° and bake an additional 45-50 minutes or until set.
Yields: 2 – 9″ Pies
**Footnote** Leftover pumpkin freezes very well.