Pumpkin Pie----old style!

I was watching Good Eats the other day and Alton Brown made pumpkin pie from a fresh pumpkin.  I have always wanted to do that....soooo....I was in Safeway today and they had organic sugar pumpkins! Score!

I brought it home, cut it in half, scooped out the seeds,  put the halves face down on a parchment lined baking sheet, and baked them until they were super tender. I was unsure of what the taste and texture would be like.....taste: very sweet...texture, suprisingly smooth!  I scooped out the flesh from the skin and threw it in the food processor until it was super finely pureed.  Then I put the puree in a saucepan on medium heat and let it cook for a few minutes to evaporate the extra liquid from it.  It was now ready to make the filling.

I dumped the filling ingredients into the food processor (No...I didn't wash it in between) mixed them up and poured the filling into a Trader Joe's pie crust....already made! They are pretty dang good for a store-bought crust....actually the best I've ever had!  Baked it up and voila!  Pumpkin Pie....old style.

Now...what to do with the extra pumpkin puree I have left over.....cookies, bread, pancakes?

Pumpkin Pie a la Alton Brown

16 oz. pumpkin puree-freshly made

1 c. half and half     * I used 1 c. evaporated milk

2 eggs

1 egg yolk

3/4 c. brown sugar  * I used 1 cup brown sugar

1 t. nutmeg-freshly grated

1/2 t. kosher salt

* I added 1 t. cinnamon and 1 t. pumpkin pie spice.

Pour into an unbaked 9 inch pie shell. Bake @ 425 for 15 minutes then reduce the heat to 350 degrees for 20-25 minutes or until the center is just barely jiggly!

Let cool completely.