Pumpkin pie

Preparation

• Remove seeds
• Bake pumpkin/squash with shell up and inside towards the tray
• Take out the inside of the pumpkin
• Use 2 cups (410 g) of pumpkin pulp per pie

Ingredients

• Pie shell ("shortcrust" dough)
• Nutmeg
• Can of evaporated milk (not condensed milk; 375 g)
• 0.4 cup sugar
• 0.5 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger, ground or juice
• 0.5 tsp ground cloves
• 2 eggs

Instructions

• Smash pumpkin pulp until somehow homogeneous
• Add evaporated milk and blend
• Add dry ingredients and blend
• Add eggs and mix/blend

Baking

• preheat to 425 F (215 C)
• 15 min at 425 F (215 C)
• 40-50 min at 350 F (175 C)