Pumpkin Pie

This recipe is an old Betty Crocker recipe we've used for 31 years.  Pumpkin pie is a favorite at our house.  I normally don't like pumpkin pie and never have.  But the key is to use your own home prepared pumpkin.  We either grow or buy pumpkins in October and it's as simple as cutting up the pumpkins in chunks, preferably skin off, and cooking it in a pan with a small amount of water.  Or, you can bake large pieces and scrap the pumpkin off the skin.  Then you just stick the cooked pumpkin in the blender and puree it, put it in freezer bags and freeze it to use all year for yummy pies!

Recipe:

2 eggs
1 can (16oz) pumpkin or 2 C cooked, blended pumpkin
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 2/3 C evaporated milk

1/2 recipe Dana's Perfect Pie Crust

Preheat oven to 425°F. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes. Reduce oven temperature to 350°F and bake until knife inserted in center comes out clean, 45 minutes longer.