Pumpkin Pie

Pumpkin Pie

9 inch pie
1/2 cup pumpkin
2 eggs
2/3 cups milk
2/3 cups sugar
1/4 t salt
1/4 t ginger
1/4 t nutmeg
1 t cinnamon
1/8 t cloves

50 min bake time.

To Prepare Pie Crust

Evenly brush sides, then bottom of a graham cracker crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375 degrees and remove from oven. (Put the leftover egg white plus any leftover egg yolk in pumpkin pie filling).

To Prepare Pumpkin

Use any firm pumpkin flesh scraped from your pumpkin. Don’t use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid.

To Prepare Pie Filling

Combine pumpkin, eggs, milk, sugar, salt, ginger, nutmeg, cinnamon and cloves in blender or mixer. Blend until smooth. Pour into prepared crust and bake at 375 degrees F.

10 inch Pie

1 1/2 c pumpkin
3 eggs
1 cup milk
1 cup sugar
3/8 t salt
3/8 t ginger
3/8 t nutmeg
1 1/2 t cinnamon
1/4 t cloves

65 min bake time.