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   This is our real homemade pumpkin pie filling that has been a yearly tradition. It starts with a cheese pumpkin, which has a pleasant fruity flavor. It does take some extra time to make, but how many pumpkin pies does anybody make in a year? The end result is a fresher, more pleasant tasting pie with a smooth creamy feel. Other than preparing the pumpkin itself it isn't really any more work than making a 2-cans version. Use only a cheese or sugar pumpkin for this. carving pumpkins are not suitable. If you're only going to make one pumpkin pie this one is worth the effort.

                   Fresh Pumpkin Pie
                             Carol and Bill
2 cups pumpkin puree
1 & 3/4 cups heavy cream 
3 large eggs
3/4 cup dark brown sugar
1/4 cup sugar
1 Tbs molasses
1 & 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg, clove, salt
2 Tbs flour

Instructions

Clean and cut pumpkin into large chunks. Microwave on high in a bowl until softened, at least 45 minutes. Allow to cool and scrape flesh from skins. Let stand in a colander overnight to drain off excess water. If in a hurry it can be wrapped in cheesecloth or a towel to squeeze out liquid.

Prepare crust. Pre-baking crust will prevent sogginess. Follow direction on ready made crust or if making your own bake until slightly golden. Set aside. Separate an egg and paint crust with a little egg white.

Preheat oven to 425F.

Puree pumpkin in food processor until smooth.

Combine and whisk dry ingredients. Lightly beat eggs. Add eggs, pumpkin puree, molasses, and heavy cream. Mix well. Pour into piecrust.

Bake on middle rack for 15 minutes, then reduce temperature to 325F and bake for 45 minutes longer or until a knife inserted in center comes out clean. Temperature in center of pie should be 160F.If crust is starting to burn cover crust with foil.