Pumpkin pie

Ingredients:

1 sugar pumpkin or 1 (15 oz.) can pumpkin puree

2 eggs, beaten

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cardamom

1/4teaspoon lemon zest

1 cup evaporated milk

1 (9 inch) unbaked deep-dish piecrust

Whipped cream for garnish

Instructions:

If you’re using a real pumpkin: cut it in half crosswise (be careful; pumpkins are hard to cut!). Scrape out and discard the inside. Cut out the stem, and lay the pumpkin halves cut-side down on a foil-lined baking sheet. Bake at 350 degrees for about 1 1/2 hours, until tender when pierced with a fork. Once the pumpkin is done, let it cool and peel off the skin. Puree the flesh in a food processor until smooth.

To prepare the pie, preheat oven to 425 degrees.

In a large bowl, combine the pumpkin, eggs, sugar, spices, and lemon zest. Mix well. Slowly stir in the evaporated milk.

Pour the mixture into the piecrust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and continue baking for 40-50 minutes, until a knife inserted near the center comes out clean.

Let cool for 2 hours, and refrigerate. Serve with whipped cream!

Recipe Source: Nourishing Your Whole Self: A Cookbook with Feelings