yup easy peasy to make.. well once you carve out all the pumpkin that is *G*
and can you tell me where to find some pumpkins!!
1 cup sugar
1.5 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
1/2 tsp ginger
1/2 tsp salt
4 lg eggs
3 cup pumpkin
1.5 cans (12 oz each) evaporated milk
carve up your pumpkin and slice into halves put in dish and cover in foil. bake in oven at 180 for about an 1:30 to 2 hrs.. (or untill soft)
scoop all the pumpkin from the rhind and puree it.
(now that the hard part is over.. time for the easy bits!)
then in a BIG mixing bowl..
mix together all ingrediants.. (remember one small pumpkin will yeild about 6 cups of pumpkin.. that you can freeze and use later!)
then pour to the Rim of your pie crust.. it needs to be full up as it does evaporate in the oven! and dont worry about it looking like orange water.. because its suppose to.. *G* it will firm up in the oven!
bake at 210 for 15 min then 175 for 45 min..
reduce temp for fan assisted ovens.
when done take a knife and slip in the center to make sure its done
then once it cools enough to cut.. throw on some whip cream and enjoy!
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