Ugh - canned pumpkin!
I even like the little lumps that sometimes happen in fresh pumpkin pie. Cutting up the pumpkin has never seemed to be much of a chore, especially once getting in the rhythm. Then you get the delicious smell of cooking pumpkin. Yum!
Here's a recipe that is super easy and super delicious.
one 9" unbaked pasty shell
2 cups pumpkin
14 oz. can Eagle Brand Condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Preheat oven to 425. Combine filling ingredients, mixing well. Pour into shell, bake 15 minutes. Reduce oven to 350 and continue baking 35-40 minutes until a knife inserted 1" from edge comes out clean. Cool before cutting.