- 2 cups mashed Long Island Cheese Pumpkin (takes a piece about 1 1/2-2 pounds, cooked. Directions below)
- 1 (12-oz.) can evaporated milk
- 3/4 cup brown sugar or 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, lightly beaten
- 1 unbaked 9-inch, deep-dish pie shell
Preheat oven to 350°F.
Cut pumpkin into quarters and place in a large baking dish. Add 1 cup of water and cover completely with foil. Bake for about 90 minutes or until cooked through and very soft. Remove from pan and let cool enough to handle. Remove skin, and mash with a potato masher. Place in fine mesh strainer over a bowl and let drain for 2 hours or overnight covered in the refrigerator.
Discard water in bowl and mash or process in a food processor until pumpkin is creamy. If pumpkin seems wet, return 2 cups to the strainer and let rest for 2 hours more. Save extra pumpkin for another use or freeze in 2-cup portions.
Preheat oven to 425°F.
In a large bowl, mix together 2 cups prepared pumpkin, evaporated milk, sugar or honey, cinnamon, salt, ginger, cloves and eggs. Whisk until completely combined. Pour into prepared pie shell and bake for 15 minutes. Reduce heat to 350°F and bake for 40-50 minutes more or until knife inserted in the center comes out clean. Cool for 2 hours before serving or refrigerate. Serve with whipped cream.