Homemade Pumpkin Pie

Mix ingredients in the order given in a large bowl, completely integrating each one as you go along. Pre-bake crust (ideally, use whole wheat pastry flour) for 10 minutes at 450 degrees; pour mixture into prepared pre-baked crust and reduce temperature to 350 degrees. Bake for 40 minutes, or until set in the center. If you have any extra filling, bake it off in lightly-oiled ramekins or oven-proof bowls and call it pumpkin pudding!

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To make fresh pumpkin puree:

Cut a small sugar pie pumpkin in half and scoop out the seeds. Cut into workable wedges and peel with a potato peeler and then cut into 3/4″ cubes. Place in a veggie steamer or metal colander over water and steam until soft when you insert with a fork. After, place in the food processor and process until you have a smooth puree. If you have one, pass it through a mesh strainer to ensure there are no chunks (though, with pumpkin, it’s usually moist enough that it’s clearly as smooth as it can be). Use for pie or soup, or freeze for later use.