1 sugar pumpkin
3/4 cup raw sugar
1 1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup heavy cream
9 inch pie crust
Preparing the Pumpkin
With a small jagged pumpkin carving knife, cut out the stem and cut the pumpkin in half.
Use a jagged scraper from a pumpkin carving kit to scrape out the seeds and string. Don’t worry if not all the string comes out, just get as much as you can. It will be easier to remove any extra you don’t want after it cooks, but it is perfectly edible.
Place each half of the pumpkin face down on a sheet of foil and wrap over the tops. Bake at 375 degrees for one hour.
Let the pumpkin cool for at least twenty minutes after removing from the oven. The skin will peel right off when pulled gently, however, if it sticks, you can easily turn it over and scoop out the pulp. Place in a mixing bowl and blend with a hand mixer. One sugar pumpkin will yield 1 3/4 to 2 cups of pureed pumpkin. Anything over 2 cups should be leftover to keep the ingredients in balance.
Blend all ingredients in a large bowl with a hand mixer.
Pour into your pie crust.
Bake at 425 degrees for fifteen minutes.
Bake at 350 degrees for one hour.
Chill in the refrigerator for at least two hours. Pumpkin pies are the perfect item to prepare the day before a special meal and let chill overnight.