Pumpkin Pie


Step 1: Just ask Judee to make one for you. Step 2: Say thank you Although this method may work.. I have another that’s guaranteed! 2 eggs slightly beaten 16 ounces(2 cups) prepared pumpkin* 1/2 to 3/4 cup sugar ( depending on personal taste and type of pumpkin) 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves 1 can (12 ounces) evaporated milk 1 9 inch pie crust** unbaked Preheat oven to 425 degrees F. Blend first 8 ingredients using mixer at slow speed and with whisk attachment Add evaporated milk while mixer is running. Beat until blended. Pour into prepared crust. Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for an additional 45 minutes or until knife placed in center comes out clean. * you can use canned pumpkin but I use fresh pumpkin. You can use a basic pumpkin but I prefer to use one of the following winter squash: Butternut Hubbard Cinderella Fairytale I find them to be sweeter and not as watery. I like to cut them in half and remove the seeds. Place them cut side up in a pan with some water and bake or roast in a 400degree oven for about 45 minutes to an hour depending on the size of the squash. Just until it’s fork tender. Scoop out the pumpkin place in a bowl and discard the skin. Drain any excess water and run through a food processor just until smooth. **you can use prepared crust or try our basic crust recipe!