|EVERY FEW MINUTES|
|FRESH PUMPKIN PIE|
Pie dough (Pillsbury)
2 c. of freshly prepared pumpkin
1 1/2 c. evaporated milk, undiluted
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspices
1/8 tsp. cloves
2 eggs, beaten slightly
Use a small to medium size pumpkins. Clean and slice meat from the rind. Cut pumpkins into squares and bake in a covered 4.5 liter (or larger) dish.
Bake at 400°F for 30 minutes or until pumpkin is very tender. Remove and put immediately into a blender and make puree.
For pie: Preheat oven to 425°F. Mix well 2 cups fresh pumpkin with remaining ingredients. Pour into pie shell.
Bake 15 minutes at 425°F, then reduce heat to 350°F.
Bake another 45 minutes or until an inserted knife comes out clean.
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