Pumpkin Pie Recipe:

• a pie pumpkin
• 1 cup sugar
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• one half teaspoon ground ginger
• 1/2 teaspoon of vanilla extract (optional)
• one half teaspoon salt (optional)
• 4 large eggs
• 1.5 cans (12oz each) of evaporated milk
• 1 pie crust

Once you’ve picked out your choice pie pumpkin wash the outside with warm water. Using a serrated knife carefully cut the pumpkin in half. Next, like preparing a pumpkin for carving, remove all the seeds and the dangly orange stuff. (I like to save the seeds for roasting) Now steam the pumpkin in a steamer for twenty to thirty minutes or until the pumpkin is nice and soft and separates from the skin with ease. Scoop the pumpkin out of the skin – you should be able to do so in fairly large scoops if the pumpkin is cooked enough. Next puree the pumpkin with either by hand or in a blender. Mix the pumpkin with the sugar, spices, eggs and evaporated milk in a large bowl. Now fill the crust with the pumpkin mix about 1/2″ inch to ¼” from the top and cover with crust. Bake at 425 for the first 15 minutes, then turn down to 350 for 45 to 60 minutes or until a knife can be inserted and emerge clean. Cool the pie and EAT!!!