Perfect Pumpkin Pie.

This time of year is the best time to make the perfect Pumpkin Pie. From the pumpkin, y'all, and no cheating with the canned stuff. Don't be afraid - it's as easy as making a jack-o-lantern, and a lot less messy. Actually, keep that pumpkin carving kit handy -- the scraper is ideal for removing the baked pumpkin meat!

First? Prepare your crust. From scratch is the best, of course, but a mix will do almost as well. Frozen crusts have a tendency to burn around the edges fairly easily but - hey - follow your bliss.


Next, slice pumpkin in half and scrape out the seeds and membranes.

Then sprinkle with cinnamon and bake at 350 for about an hour. The pumpkin will come out of the oven soft. Scoop out the pumpkin meat.


Mash the pumpkin, then scoop out 1 1/2 cups of your pumpkin pumpkin mash and mix with 1 (14oz) can sweetened condensed milk. Stir in 2 eggs, and 1 tsp each of cinnamon, clove, and nutmeg. Pour mixture into unbaked crust.


Back 15 minutes at 425 then another 40 minutes at 325. Cover the edges with a strip of foil if they start to get overly brown.


Voila. Serve with a healthy topping of whipped cream.