fresh pumpkin (2 cups)
evaporated milk (5 1/3 oz. = 2/3 cup)
half and half
Put all ingredients in blender until well-blended. Pour into 9" pastry-lined pie shell. Cover edge with foil.
Bake in 375° oven for 25 minutes. Remove foil and bake for 25-30 minutes more or till a knife inserted off-center comes out clean. Cool, cover and chill to store.
Use 1/2 recipe of CLASSIC or FOOL-PROOF PIE CRUST recipe in this cookbook.