GRAHAM CRACKER CRUST:

1 1/4 cups graham cracker crumbs
1/3 cup butter
3 tbsp. sugar

In 9-inch pie pan or plate, combine graham cracker crumbs, butter and sugar. Stir until mixture is moist, spread evenly throughout pie plate and up sides to form crust. Set aside.

CINNAMON PUMPKIN PIE FILLING:

2 cups fresh pumpkin, cooked and mashed, drained well*
1/4 cup liquid (drained from cooked pumpkin)
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tbsp. molasses
1 tbsp. butter
1/2 tsp. vanilla extract
1 egg yolk, beaten

To prepare fresh pumpkin: In medium saucepan, add 1/2 tablespoon of butter and 4 cups of water to fresh chopped pumpkin, boil over medium-high heat until softened. This should take 10 to 15 minutes. Drain, reserving 1/4 cup of liquid for later use. Mash or puree pumpkin, allowing to settle, then drain excess water from the mashed pumpkin.

Add 2 cups of mashed pumpkin, sugar, and all remaining ingredients into a mixing bowl, stir until well combined. Add mix to graham cracker lined pie plate.

Set in preheated 400°F oven. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking for another 30 minutes. Check pie periodically as oven temperatures may vary.

Enjoy cooled pie with whipped cream or vanilla ice cream!

Submitted by: Jacqueline and Ashley