Pumpkin Pie

Took a lot longer to bake than I thought.

Ingredients

• 1 small pie pumpkin, halved, seeds scooped out
• 2 eggs
• 3/4c brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1c 2% (or higher) milk

For each cut half of the pumpkin, place it cut side down in a pie dish and add about an inch of water. Microwave on high for 15 minutes. When it's cooled, peel the skin off and mash.

Mix 1.75c of the pumpkin with all the rest of the ingredients. Throw in a pie shell. Bake at 425 for about an hour, until a knife inserted into the center comes out mostly (?) clean. The pie will jiggle but only a LITTLE bit.

Thoughts: This was easy. But it didn't completely set, either. I think that now that it's cooled it may be better. Probably best to serve after it has cooled. Now we have so much spare pumpkin, too.

Disaster Index: 2/10 - it wasn't the flavor, it was the texture. I would look at some other variations in the future.