I often practice making a pumpkin pie or two before Thanksgiving since that is only once a year.  Even though this is a very easy recipe, I like to make sure I have it right.  Also, don’t worry about making a really beautiful pie –  the “practice” part takes you off the hook and makes this a lot of fun (plus he flavor is what steals the show here).

Ingredients:

• 1 small sugar pumpkin (2 – 3 pounds)
• 1 1/2 cups organic whipping cream
• 1/2 cup organic sugar
• 2 large organic eggs
• 2 tsp pumpkin pie spice
• Pie crust (I cheat and get mine at Trader Joe’s).   Sometimes I do a graham cracker crust.

Directions

Cut the top off the pumpkin, and remove all the seeds.  (you can cook these as well for a nice snack).   Put the pumpkin in an oven proof dish you can cover.  Put in a 350 degree oven and cook for 1 – 2 hours until it gets soft.  Let the pumpkin cool.  Scoop out the insides and cream with sugar, eggs, cream, and pumpkin pie spice.  Pour into dough lined pie pan.  Cook in the 350 degree oven for an hour or until a butter knife comes out clean.  Let cool for several hours or overnight.