Pumpkin pie anyone...?????

Absolutely.

Yes please :)

Homemade Pumpkin Pie - from A Jack 'O Lantern Pumpkin

What you Need:

1 pumpkin

1 cup sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon pumpkin spice

.5 teaspoon ground ginger

.5 teaspoon salt

4 large eggs

3 cups pumpkin puree (we're gonna make this in the next steps! :))

1.5 cans (12oz each) of evaporated milk

What to Do:

1. Wash the exterior of your pumpkin with cool water.

2. Cut the top from your pumpkin. Slice your pumpkin into wedges.

3. Next, Carefully slice a thin layer from each wedge, removing the seeds and strings.

4. Pour 1/3 cup of water into a casserole dish with a lid.

5. Place your pumpkin wedges into the casserole dish and cover.

6. Bake at 350F for 2 hours. The water will steam your pumpkin. Test Pumpkin after 2 hours. Pumpkin should be super soft.

7. Scrap pumpkin meat from wedges and puree until very smooth.

8. In a mixing bowl, Mix:

1 cup sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon pumpkin spice

.5 teaspoon ground ginger

.5 teaspoon salt

4 large eggs

3 cups of our homemade pumpkin puree

1.5 cans (12oz each) of evaporated milk

Mix very well!

Mix WILL be water looking!

POUR into a prepared crust!

Bake at 425 F for 20 minutes, then turn the temperature down to 350 F bake for 1 hour. (I had to bake mine for 1.5 hours. Just keep check ever 15 minutes after the first hour until the pie isn't "jiggly" anymore.

Use a butter knife to test the doness of your pie. Stick knife tip into pie. If it comes out clean your pie is ready!

Cool on wire rack!

ENJOY!!

Recipe you mean?

Sorry, it's long.

Ingredients

2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 2/3 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup cold water

Directions

1.Preheat oven to 400 degrees F (200 degrees C).

2.Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.

3.Return pumpkin to the saucepan and mash with a potato masher. Drain well.

4.Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.

5.With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.

6.In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Good luck!

OMG, I love pumpkin pie! Can't wait for Thanksgiving.

Good luck.

Here's a really good low fat pumpkin pie recipe... you can't tell its low fat when you eat it!

http://www.associatedcontent.com/article/5964776/t...

Oh Yes! With whipped cream?

Please and thank you.

I LOVE PUMKIN PIE IM GUESSIN U DO TOO HUH????????????????????????????????????????

Lyssa :)

Sure!

yahhhhhhh

NOOO, I DONT WANT TO GET FAT!