American Baker in Germany

My pumpkin pie recipe calls for a can of pumpkin, which does not exist in Germany. In the ten years I've lived here, I've never seen one. So, I had to learn how to make pumpkin pie from an actual pumpkin.  So, as you look at the ingredients, you will notice that I have an actual pumpkin as one of them. Also, since my daughter is lactose intolerant, we use cooking-grade coconut milk instead of evaporated milk.  Pumpkin Pie from scratch 1 uncooked pie shell 1 medium cooking pumpkin which ends up becoming 2 cups (450mL) of pumpkin puree 2/3 (150mL) cup of cooking-grade coconut milk or evaporated milk 3 eggs 1/2 cup (110mL) of milk 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 2/3 cup sugar (130g) First of all, you need to prepare your pumpkin. Cut the pumpkin in half, clean out the seeds.  Then cut it into pieces and boil it 5-10 minutes or until a fork poked into the pieces has no trouble going in. Then drain the water off, and run cold water over it to ...