Pumpkin Pie

11 Jul

Most places recommend using a sugar pumpkin, but after one Halloween, I simply used whatever we had, and it turned out great.

Ingredients:

  • 3 cup Pumpkin glop
  • 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 Salt
  • 4 ea Eggs
  • 1 1/2 can Evaporated Milk (12 oz)
  • 1/2 cup Brown Sugar
  • 1 ea 9″ Pie Crust

Directions:

1. Cut big chunks of pumpkin, and scoop out all the extra gunk on the inside (seeds, stringy stuff, etc.), and place in a bowl with a couple cups of water. You can either microwave for about 15 minutes, or cook in the stove until nice and tender. When ready, you will be able to scoop out the insides of the shell with ease.
2.  Use a large smooth spoon to scoop out the innards.  It should separate easily and in fairly large chunks.
3.  Put the chunks in a large bowl and smooth with a hand blender or mixer.
4. Throw all the rest of the ingredients in with the pumpkin glop, and mix well. Feel free to add extra spices…I usually throw in a little extra cinnamon and cloves to give it a stronger flavor.
5. Pour the mixture into the pie shell, then bake at 425° for 15 minutes. Turn the temperature down to 350° for another 45 to 60 minutes, or until a clean knife inserted into the center comes out clean.
6.  Add cool whip.  This is a must for any pumpkin pie.

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