Ingredients:
1 sugar pumpkin
1 9 inch crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
12 oz evaporated milk
Directions
Cut the pumpkin in half and remove the seeds. Place the halves cut side down on a cookie sheet lined with non-stick or lightly oiled aluminum foil. Bake them at 325 for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Scrape the pumpkin flesh from the peel and blend or puree in small batches until smooth. Increase oven temperature to 450 F.
In a large bowl, slightly beat eggs and add the remaining ingredients: brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour the mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake the pie for 10 minutes at 450 F and then reduce the oven temperature to 350 F. Bake it for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. 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 the pie and refrigerate it overnight for best flavor.
Thank you Mrs. Siggs!
http://allrecipes.com/recipe/mrs-siggs-fresh-pumpkin-pie/
How to make the Chantilly Whip Creme I used in the video:
http://www.youtube.com/watch?v=Tjxyl6tO0y4
This homemade whipped cream recipe uses 2 1/2 cups of chilled heavy cream, which is placed inside a col mixing bowl. Whisk in 3 tablespoons of white sugar, followed by 2 teaspoons of vanilla (if you want a chantilly cream, which was invented in France during the 1800s). You make make whipped cream without the vanilla, but I think it adds a nice flavor.
Next, using a figure-8 motion with your hand, continually whisk to incorporate air into the cream, about 5 minutes. Or you can use a mixer.
Audio file(s) provided by http://www.audiomicro.com
