This is the yummiest recipe! I got it from a lady I worked with when I was first married. She was such a "Suzie Homemaker," and she always inspired me in this regard.
Pie made from fresh pumpkins is so much better, fluffier, creamier than pie from canned pumpkin. It's worth the effort. :-) You will need to use the smaller pie pumpkins, which are sweeter than the large pumpkins typically used for jack-o-lanterns.
To prepare pumpkin:
Break off stem. Cut in half, through the middle sideways. Clean out. Bake, cut side up in 350 degree oven for 1 to 1-1/2 hours, with a little bit of water in the pan. (wrap with aluminum foil to prevent scorching and for softer pumpkin) After cooling, scoop out the pumpkin with a spoon, and place into blender with a small amount of water, and blend until smooth. Package in 3 cup amounts. Freeze if desired.
Pumpkin Pies
3 cups pumpkin
1-1/2 cup sugar
1 teas. salt
1 teas. ginger
3 teas. cinnamon
1 teas. cloves
2 teas. flour
4 eggs - slightly beaten
2 cups evaporated milk (1 can)
1 teas. vanilla
Mix all together and pour into 2 pie shells. Bake at 400 degrees for 45-50 minutes. Eat pie.
(Optional - for a nice effect, cut out dough with a leaf-shaped cookie cutter, place several "leaves" in the center of the pie about halfway through cooking time. Makes a pretty effect.)
Pumpkins are very good for you. Here are some websites with more information:
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