Pumpkin Pie From Scratch

This home made pie is easy and never last long in my home

Baking Your Pumpkin

Sugar pumpkins are the best, butternut squash is a great substitute. First wash the pumpkin then cut in half vertically. Remove the seeds and strings(reserve the seeds for toasting). Place on a baking sheet shell side up and bake at 325 deg. for 1 hour or more depending on size. Bake until tender.( I bought this pumpkin from Home Depot.... This is the first time the shell did not collapse, usually the shell gets soft so don't get worried if it gets soft ...that's about the time its done. )

Scooping Your Pumpkin

When baked tender scoop out all pulp and place into a processor or blender, blend until smooth

Pumpkin Mixture

In a mixing bowl mix well 2 cups pumpkin puree.

1 1/2 cups evaporated milk

1/4 cup dark brown sugar

1\2 cup white sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1\4 tsp. ground nutmeg

1\8 tsp. ground cloves

2 slightly beaten eggs

Making the Pie Crust

I use Sweetzels spiced wafers for the shell. in a processor add 2, 7 oz. boxes of wafers. and blend until fine.

add: 2 tbsp. light brown sugar and a dash of salt. With the processor still running add 6 tbsp melted butter until combined.

Line a 9 inch pie pan with the crumb mixture about 1\8 inch thick all around..Bake at 350 deg. for 6 to 8 minutes and let cool.

Filling and Baking

Fill the pie shell with the pumpkin mixture. very carefully place into a 425 deg. oven for 15 min. Reduce heat to 350. deg. and bake for 45 minutes more or until an inserted knife comes out clean. Any extra mixture can baked in a small ramekin . Enjoy!!!!