Fresh Pumpkin Pie
What to do with the inside of the pumpkin after you have carved it?
4 Cups Smashed, Packed & Drained Cooked Pumpkin
2 Cans Carnation® Evaporated Milk
2—9 inch Single Pie Shells
1½ Cups Sugar
1 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ginger
½ Teaspoon Ground Cloves
4 Large Eggs
After cleaning your pumpkin you can use the pumpkin inside immediately. On the top of your stove take the insides and cut up place into pot, cover with water and cook until tender.
The pumpkin seeds can be broiled in the oven on a cookie sheet until golden brown, sprinkle with salt. Cool, tasty and nutritious snack for the kids. Split open before eating like a sunflower seed.
In a mixing bowl; mix sugar, salt, cinnamon, Ginger, and cloves.
In a large bowl whisk the eggs.
Pour in the spice mixture, pumpkin, and milk. Blend well.
Divide into the two pie shells evenly.
Bake at 350° 40-45 minutes.
Cool on a rack for 2 hours prior to serving.
Serve with Whip Cream Dollops.
For a festive look use small cookie cutters. To decorate the tops, using leafs, or turkey shape designs. Pies can be stored in the freezer when well wrapped. I let the pies cool down then cover with a plastic wrap and slide into a large zip loc type freezer bag. Set on the freezer shelf until frozen solid. After a day or two, you will be able to stack them to save room in your freezer. When ready to use remove from freezer; thaw; remove wrapping and then place in an oven at 350° for 10 minutes. It will taste as fresh as the day you first made them.
Picture of Pumpkins – Courtesy of Amber Wolf my niece.