Pumpkin Pie

Ingredients and Weight:

• 1 large pumpkin (5-6 lbs.)
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 (9-inch) pie crust, homemade or store-bought

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C). Cut the pumpkin in half and scoop out the seeds and pulp.
2. Place the pumpkin halves on a baking sheet and roast for 45 minutes, or until soft and tender.
3. Remove the pumpkin from the oven and let it cool for 15 minutes.
4. Scoop the roasted pumpkin into a large bowl and mash it with a fork or potato masher.
5. Stir in the sugar, brown sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and sweetened condensed milk.
6. Pour the filling into the prepared pie crust.
7. Bake for 30 minutes, or until the filling is set.
8. Let cool for at least 2 hours before serving.

Nutritional Information:

• Calories: 340
• Fat: 12g
• Protein: 5g
• Carbohydrates: 60g
• Sugar: 50g

Dish Characteristics:

• Creamy pumpkin filling with a sweet and spicy flavor.
• Golden-brown and flaky pie crust.
• Perfect for dessert or a holiday treat.

User Comments:

• "This is the best pumpkin pie I've ever had!"
• "The filling is so smooth and creamy, and the spices are perfectly balanced."
• "The pie crust is flaky and buttery, and the perfect complement to the pumpkin filling."

Special Precautions and Tips:

• If you don't have pumpkin pie spice, you can substitute a combination of cinnamon, ginger, nutmeg, and cloves.
• You can also use a pre-made pie crust to save time.
• Let the pie cool completely before serving to prevent the filling from spilling out.