Desserts, Holiday Recipes, Pies and Tarts

Pumpkin Pie (real pumpkin)

Bake small pie pumpkins in the oven at 350 degrees until really soft and pulling away from skin. Remove seeds and skin, puree when cooled.


1 9 inch deep dish pie crust, preferably home made
2 cups of pureed pumpkin (1- 15 ounce can of pumpkin in a pinch)
3 eggs slightly beaten
1/2 cup granulated sugar
2 Tbsp molasses
optional- finely chopped crystallized ginger
1/2 tsp. salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 cup evaporated milk
Par bake crust 4-5 minutes at 400 degrees. Combine pumpkin and remaining ingredients. Pour in pie shell. Bake at 450 degrees for 10 minutes, reduce temperature to 350 degrees and bake an additional 40-45 minutes until knife comes out clean.