Pumpkin Pie

Pumpkin Pie Serves 8

1 ea Pie Pumpkin or Butternut Squash Puree (15 oz)

1 (14oz) can Sweetened Condensed Milk

2 eggs

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp clove

1/4 tsp black pepper

1/2 tsp Fine Sea Salt

Method:

Cut pumpkin or butternut squash in half, and the remove seeds and stringy bits. Roast in the oven for 1 hour or until the flesh is soft. Scoop out the flesh from the skin and puree.

Blend in the spices, sweetened condensed milk, and eggs. Pour into a blind-baked pie shell.

Bake:

Bake 350F for 50 minutes, Pie should jiggle slightly but not have a crack on the top when finished. Cool 60 minutes with the oven door ajar, and then finish cooling on a wire rack.