Pumpkin pie

After our failed trip to the Half Moon Bay pumpkin festival, we bought a pumpkin at Safeway with the intention of making pie. Turns out those Jack-o-lantern pumpkins are different from those typically used for making pie (i.e., larger, more watery, less sweet, and grainier).

Still, we went ahead and made pie following this recipe. We made a graham cracker crust and used fresh ginger and only 1 can of evaporated milk (I didn't realize that it's so different from condensed milk!), but otherwise followed it exactly. If you're wondering what the Cateye bike light is doing in the photo below, it's how we look into our oven, for there is no window nor light in there.

It turned out quite nice! We drained a lot of liquid out of the pumpkin puree just by letting it sit on a colander for awhile and stirring occasionally. It was still quite soupy after mixing in the evaporated milk, but it firmed up in the oven. It's quite spicy, but I guess that is what one expects from pumpkin pie. Compared to pumpkin pie we've gotten at stores, it's fluffier and less sweet, both of which are positives in my mind.