Pumpkin Pie Filling

• Difficulty: Easy

Ingredients

• 1 medium pie pumpkin
• 2 large eggs, room temperature
• 3/4 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/3 cup Wayward Distillery Krupnik
• 2/3 cup 2% milk ((or 1 cup if not using Wayward))
• to taste whipped cream ((optional))

Instructions

1. Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes.
2. Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
3. In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk.
4. Pour into your favourite crust recipe (we suggest King Arthur Flour pie crust) and bake as directed