Leave it to Trader Joe's to get me to try out a new and risque recipe, which turned out to be delicious. Touche Trader Joe's, touche.
Buy a pie pumpkin. Cut it in half w/o the stem. Scoop out the seeds and strings. Place it cut down on foil-lined baking sheets. Cover with foil. Bake at 350 degrees F until tender approx. 1 1/2 hours. Cool. Scoop out flesh and mash w/potato masher or food processor until smooth. Drain if watery. Beat together just until smooth: 1 1/3c. smooth pumpkin, 1 1/3c. sweetened condensed milk (YEAH baby), 1 egg, 1 1/4 t cinnamon, 1/2 t nutmeg, 1/2 t ginger, 1/4 t cloves, 1 c. hot water. It will be very runny-no worries, that's right. Make pie crust (see below) and bake for 5 minutes, then pour pumpkin mixture into 9" pie shell. Bake at 375 degrees F for 55-65 minutes (center will still slightly move). Mashed pumpkin leftovers are good for 5 days in the fridge.
For the pie crust I used the whole wheat pastry flour pie crust recipe from here, which is delicious and undetectably whole grain.
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