Pumpkin Pie (With Fresh Pumpkin!)

My daughter asked me to bake a pie, using pumpkin from the garden. So I googled it, found a recipe, and with some modifications (well, a lot of modifications), I did it.  Here's the recipe I used (sort of used)-- Mrs. Sigg's Fresh Pumpkin Pie 

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!

While I was in the baking mood, I had to make some pumpkin muffins too.  (My preference is muffins over pie, but that isn't true for anyone else in my family!)

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!

Linking to:

Creative Me at The Southern Institute
Inspire Me Monday at Create with Joy
I Gotta Try That
Gingersnap Crafts
Just Something I Whipped Up at Project Inspire
Wildly Original at I Gotta Create
Well Crafted Wednesdays
Make the Scene Monday at Alderberry Hill
Thursday Favorite Things at Katherine's Corner
Friday Features at OMHG