Now, normally, one would have found the recipe first and bought the ingredients to be sure everything was on hand, right? Let's just say I didn't do that! I had to substitute for a few of the ingredients. So, the pie was actually a bit of an experiment.
I didn't have any evaporated milk, so I had to improvise. To get one cup of evaporated milk, simmer 2 1/4 cups of milk until it is reduced to one cup. (The recipe calls for 12 ounces, so you'll have to simmer a bit more milk.) You can also just use half and half, heavy cream or whole milk as a substitute, but the flavor won't be as rich. (I used almond milk!)
I didn't have any pumpkin pie spice, so I used cinnamon, ginger, and cloves, instead.
I realize it's not the most beautiful pie (see the knife marks in the middle, where I tested to see if it was done? Oh, and the imprint from the forgotten pumpkin seed?), but it was good!
To be honest, I usually rely on canned pumpkin for baking and very rarely use fresh. I loved the results, and fresh is always better. So I'll try to use fresh pumpkin more often!
Creative Me at The Southern Institute
Inspire Me Monday at Create with Joy
I Gotta Try That
Just Something I Whipped Up at Project Inspire
Wildly Original at I Gotta Create
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Thursday Favorite Things at Katherine's Corner