Pumpkin pie recipe

Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers. All parts of the pumpkin are edible.
In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Italy it can be used with cheeses as a savory stuffing for ravioli.

Although most people use store-bought canned pumpkin, homemade pumpkin pie can decorate your Halloween celebration. Delicious pumpkin pie, spiced with ginger and cinnamon will give salt for this splendid family holiday.

Before you choose your pumpkins, think about how they’ll be used. Larger pumpkins are great for decorations, but the smaller ones, particularly sugar pumpkins, are better for pies and cooking needs.

Ingredients for pumpkin pie recipe:

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)

Preparation pumpkin pie:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.