Here’s what you’ll need: 

For the Pumpkin Puree: 

• Your Skunk pumpkin  

• About 1/3 cup of water for steaming 

For the Pie:  

• 1 ½ cups pumpkin puree  

• 1 cup heavy cream or evaporated milk 

• ¾ cup brown sugar 

• ½ cup granulated sugar 

• 2 large eggs, softly whisked 

• 1 teaspoon vanilla extract 

• 1 teaspoon ground cinnamon 

• ½ teaspoon ground ginger 

• ¼ teaspoon ground nutmeg 

• ¼ teaspoon ground cloves 

• ½ teaspoon salt 

• 1 pre-made or homemade pie crust 

Directions: 

Step 1: Prepare the Pumpkin Puree 

• Preheat your oven to 350°F (176°C). 

• Cut the pumpkin in half and scoop out the seeds and stringy insides. Remember to save those seeds for a delicious salad topping or crunchy snack! 

• Place the pumpkin halves cut side down on a baking sheet. Add a little water to the sheet to create steam and cover with aluminum foil. 

• Roast in the oven for about 45-60 minutes, or until the flesh is tender when pierced with a fork. 

• Let the pumpkin cool, then scoop out the flesh and blend it in a blender or food processor until smooth. You should have about 1 ½ cups of puree (bonus points if you have more for other yummy recipes.) 

Step 2: Make the Pie Filling 

• In a large bowl, whisk together the pumpkin puree, heavy cream (or evaporated milk,) brown sugar, granulated sugar, and vanilla extract. 

• Add the spices: cinnamon, ginger, nutmeg, cloves, and salt.  

• Add your softly whisked eggs. Mix until well combined. 

Step 3: Assemble the Pie 

• Reduce your oven temperature to 325°F (163°C). 

• Pour the pumpkin filling into the prepared crust. 

• Bake in the oven for 60 minutes or until a knife inserted into the filling 1 inch from the edge comes out clean. Cover the edges with foil if needed to prevent burning as the filling cooks. 

Step 4: Cool and Serve 

• Let the pie cool for at least 2 hours before serving. While it may be tempting to dive in as the sweet scent of autumn fills your kitchen, allowing your dessert to cool completely will ensure the pie sets perfectly for cutting! 

• Serve slices with whipped cream or a scoop of vanilla ice cream, if desired. 

And there you have it, a delicious pumpkin pie using the gourd picked especially by you! The abundant aroma of spices and the rich, creamy filling of this dessert have made the harvest season come alive. Whether you’re sharing it with friends and family, or enjoying a quiet moment by yourself, this recipe is a celebration of autumn’s bounty (and your expert pumpkin-picking abilities.) Happy Baking!