Everyday Pumpkin Pie

Adapted from Fewel Farms
Makes 1 9" pie

• 1 unbaked 9" pie shell¹
• 1 1/3 cups / 375 grams / 13.25 oz Roasted Pumpkin Puree
• 14 oz can + 1 tbsp sweetened condensed milk (about 1 1/3 cups)
• 1/2 cup hot water
• 1 egg, beaten
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Preheat oven to 375F/190C.

In a large mixing bowl, mix together pumpkin and milk until thoroughly combined. Stir in remaining ingredients, mixing well. Pour into the unbaked pie shell.

High altitudes³: Bake for about an hour, give or take 5 minutes. Low altitudes: Bake for 45 - 50 minutes.

The center will still jiggle a little bit, but not much. Cool on a wire rack to room temperature, then refrigerate overnight.

Notes:

1. Blind-baking the crust isn't necessary for pumpkin pie. Some folks blind-bake, others half-blind-bake, it's your choice. I don't blind-bake my pumpkin pie shells, because with Alton's recipe I haven't had a pumpkin pie turn out soggy².
2. Along with the above, I have to note that if your pie pumpkin puree has come out somewhat watery, DRAIN IT. Otherwise, you WILL have a soggy pie. Yuck.
3. I live approximately 5,000 ft above sea level, so my recipes are adjusted for high altitudes. Baking time should be reduced for those living closer to sea level.