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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 400F for 30 minutes or until pumpkin is very tender. Remove and put immediately into a blender and make puree.

For pie: Preheat oven to 425F. Mix well 2 cups fresh pumpkin with remaining ingredients. Pour into pie shell.

Bake 15 minutes at 425F, then reduce heat to 350F.

Bake another 45 minutes or until an inserted knife comes out clean.

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