Real Pumpkin Pie From Scratch (Easy!!!) - cooking recipe

Ingredients

1 your favorite pie crust
3 cups pumpkin puree, from a real pumpkin (see below)
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon clove
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon mace or 1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon salt (optional)
4 large eggs
2 1/4 cups heavy cream or 2 1/4 cups evaporated milk

Preparation

Wash pumpkin and slice in half vertically.
Scoop out seeds and pulp.
Poke a few holes in the skin with a fork.
Place pumpkin on a baking sheet cut sides up.
Lightly brush with oil.
Bake at 325 until tender (depending on the size of the pumpkin 30 to 60 minutes).
Allow to cool.
Scoop out pumpkin and puree with hand blender or food processor.
Add remainder of ingredients to a large mixing bowl and whip for 3 minutes.
Pour into pie crust and bake at 425 for 15 minutes.
Reduce heat to 350 and bake for 40 to 60 minutes until knife or toothpick comes out clean.
Serve with ice cream or whipped cream.
Store in the refrigerator.