Return to recipe index
    Pumpkin Pie (makes 2 pies)
    
    Ingredients (filling)
    1 pie pumpkin (if you use a jack-o-lantern at 25% more sugar)
    1 cup sugar
    1-1/2 tsp ground cinnamon
    1 tsp ground cloves
    1 tsp ground allspice
    1/2 tsp ground ginger
    1/2 tsp vanilla extract
    1/2 tsp salt
    4 large eggs
    1.5 cans (12oz ea) evaporated milk
    
    Directions
     1. Cut the pumpkin in to eighths with a serrated knife.
     2. Scoop out the seeds and scrap the strings and danglies out.
     3. Put the cut pumpkin in a roasting pan with a lid and cook in
        oven at 350 for 90 minutes or until soft.
     4. If there is excess water in the pan after the roasting, let 
        it stand for 30 minutes and then drain off.
     5. Scoop out the pumpkin and puree it in a blender.
     6. Mix 3 cups of the puree with the other ingredients and pour
        into a 9 inch pie shell.
     7. Cover the edges of the pie with aluminum foil to keep them
        from burning.
     8. Bake in an oven at 425 degrees for 15 minutes.
     9. Turn down the heat to 350 degrees and cook for 45-60 minutes
        or until a knife inserted in the middle comes out clean.