My friend Johnny is famous in certain internet circles for making the best pumpkin pies known to man. Assuming I can get his HTML to format correctly, I am reposting it to help spread his fame. My only point of contention with Johnny is that he doesn't make his own crusts. Crusts are tricky; however, I spent one whole summer making cartloads of peach pies in an attempt to perfect a crust recipe and technique. When I find my notes from that summer, I'll post them here as well. In the meantime, get yourself some ready-made pie shells, some "pie pumpkins", and get to it!
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So you want to make the best pumpkin pie known to man hhhmmm? Well here's how you do it.

First off, you need pie pumpkins. The little pumpkins... They are smaller and sweeter than large pumpkins. This recipe will produce two 9" pies. You will need one pie pumpkin.
This is what they look like.

To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings.
PRO TIP: the seed and goop scooper that comes with Pumpkin Master carving kits works great for prepping the pumpkins.
Your pumpkin should look like this.

Place it in a pan,
shell side up and bake it in a 325deg (162.7C) oven for 1 hour or more, depending on size, until it is tender and begins to fall apart.
Like so:

Scrape the pulp from the shell and put it through a ricer or strainer or blender.
PRO TIP: This isn't terribly important... Once I scrape all the pulp from the shell into my mixing bowl I'll sometimes take a plain ol potato masher and mash them around a bit. I actually think this adds to the awesomeness of my pumpkin pie. But sometimes the pumpkin especially large pumpkins can be a bit too chunky so blending the roasted pumpkin up a bit with a hand mixer solves that.
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As for pie dough goes, pie dough and I don't get along... Never have, and probably never will. So I just pick up two
premade keebler graham cracker crusts. They rock, everyone loves them, and you could probably pass them off as your own if you really wanted to. If you really want to make fresh pie dough, you're on your own because I have no clue.
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Line a pan with a pie dough.
Preheat oven to 425deg(218.3C)
Mix until well blended:
2 cups cooked pumpkin or squash
1.5 cups fresh creme
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 slightly beaten eggs
Pour the mixture into the pie shell. Bake 15 minutes at 425degs(218.3C), then reduce heat to 350degs(176.6C) and bake about 45 minutes longer or until an inserted knife comes out
clean.
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PRO TIP: once you roast your pumpkin(s), set out all of your ingredients. Then when you add each ingredient, put it away right after you use it. This way you won't accidentally double dose on something and ruin your precious pie that you worked so hard to make!
Also, I've found that you can add up to three times the amount of cinnamon if you so choose to. This batch I decided to add two teaspoons of cinnamon instead of the recommended one. But whatever.... I dig cinnamon and all that jazz...
So, Check it out...
Here is a cooked and scooped halve pumpkin. Notice how I still left some on there, you don't want to get too close to the rind, but you know, don't worry too much about it, a little won't hurt... It's just that the rind is bitter and not as tasty.

Here we have the pumpkin pulp which I've mashed up a bit with a potato masher.

Here's all the ingredients ready to be added together.

Here we have the pumpkin pulp and the brown and white sugar.

With the creme and spices added.

Some of you might not know what beating actually means. It's different than mixing in that you are actually hitting your substance hard enough to toss air into it. With "slightly beaten" we only want to beat our
eggs around 20 times or so. They should look something like this, not quite consistent, but not too separated either.

With the eggs added.

And here we have all of our ingredients blended together.

The pie filling poured into our pie shells.

And finally, our finished pie. Beautiful isn't it?

And if you're sexy like me you can roast the pumpkin seeds while you are making your pie filling...


