"Don't grab for the canned pumpkin. Challenge your culinary skill with this simple recipe using fresh pumpkins for this holiday tradition." - Lydia
1 medium sugar ("Sugar Pie") pumpkin (2-3 lbs)
Napa Valley Select Extra Virgin Olive Oil
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
¼ tsp crushed cloves
2 tsp cinnamon
3 cups evaporated milk
1 ½ cups sugar
4 eggs, beaten (from LMR, of course)
2 (9 inch) unbaked pie crusts
Preheat oven to 400 degrees F (200 degrees C).
Cut the pumpkin horizontally into two pieces. Clean out all seeds and strings from inside (save in a clean bowl). Rub olive oil on the cut faces and place flesh-side down onto baking sheet.
Bake in preheated oven for about 1 hour or until skin softens. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
Mix the nutmeg, ginger, sugar, cloves, cinnamon, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
Bake in preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Serve immediately (or cool and refrigerate).
Separate seeds from pulp. Spread on baking sheet.
Brush with olive oil and sprinkle liberally with sea salt.
Bake in oven at 400 degrees F until golden brown. Stir occasionally with wooden spatula. Serve as a snack or use as a garnish on winter green salad.