Ingredients

• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 large eggs
• 2 cups pressed fresh pumpkin meat
• 1 can (12 fl. oz.) of evaporated milk
• 1 Rustic Butter Pie Crust
• 1 Medium Sugar or Cooking Pumpkin (about 8-10 pounds in weight)
• 1 Cheese Cloth or Muslin

Directions

1. Discard the stem area, remove the seeds and the stringy pulp from the inside.  Cut the pumpkin into pieces
2. Add pumpkin to a large pot, cover with water and bring to a boil.  Boil for 30 minutes to 1 hour. Do not peel the skin until cooked.
3. Once cooked, drain and rinse gently with some cold water and allow the cooked pieces to cool for 30 minutes.
4. Once cooled remove the skin.
5. Place a few pieces of pumpkin into the cheese cloth, and twist like you are ringing out a towel. Place the prepared pumpkin in a bowl and let set for about 10 minutes.
6. Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in small bowl and set aside. Beat eggs in large bowl.
7. Beat eggs together in large bowl. Gradually add pumpkin until the pumpkin meat “shreds” into smaller pieces.  Then slowly mix in the sugar and spice mixture.  Once mixed well, gradually stir in the evaporated milk until smooth and creamy. If very thick, add a little more evaporated milk.
8. Pour the mixture into the pie crust to the very top.
9. Bake in a preheated oven at 425° F for 15 minutes.   Reduce temperature to 350° F and bake for 50 – 60 minutes or until a knife inserted near center comes out clean.