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Pumpkin Pie by

Makes 2 whole pies

Ingredients

1 sugar pie pumpkin
2 pie crusts, either frozen or homemade
1 cup sugar
1 tsp ground cloves
1 tsp ground all spice
1/2 tsp ground ginger
1 1/2 tsp cinnamon
4 eggs
18 oz evaporated milk

Instructions

1. Preheat the oven to 375 degrees fahrenheit.

2. Cut the pumpkin into quarters. Scoop out the seeds and place them in a metal pot. Cover with a lid and place in the oven for about 60 minutes or until soft.

3. Remove pumpkin from pot. Scrape the flesh from the skin and place into a blender or food processor. Add the evaporated milk and puree.

4. Transfer to a bowl (or you can continue using the blender) and add the eggs, sugar, cloves, all spice, ginger and cinnamon.

5. Preheat oven to 425 degrees fahrenheit.

6. Add a thin layer of aluminum foil around the edges of the pie crust to protect the crust from burning. Carefully pour the pumpkin mix in each pie crust, make sure not to overfill.

7. Bake the pies for 15 minutes, lower the oven heat to 350 degrees fahrenheit and bake for 45 minutes. Stick a knife point down in the middle of the pie, if it comes out clean then remove the pie. Otherwise, keep cooking the pie until it comes out clean. Remove from oven and let cool.

Servings: 16

Serving Size: 1 Slice

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