Halloween: pumpkin pie

Ingredients (12 servings)

• 1-1/2 sugar pumpkin
• 1-1/2 recipes pastry for a 9 inch single crust pie
• 3 eggs
• 330 g packed light brown sugar
• 10 g all-purpose flour
• 5 g salt
• 6 g pumpkin pie spice
• 1-1/2 (12 fluid ounce) cans evaporated milk

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 165 degrees C for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 230 degrees C.
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 230 degrees C, then reduce the oven temperature to 175 degrees C. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor

Source: www.allrecipes.com