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Pumpkin Pie

Diane Alsbrooks
Ingredients Instructions

Ingredients
  

  • 4-5 pound pumpkin
  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
  • 2 cans 12 ounces each evaporated milk
  • 2 9- inch unbaked pie shells with high fluted edges

Instructions
 

  1. The pumpkin: Cut pumpkin in large chunks with the skin left on. Place the pumpkin on a steamer rack over boiling water in a large pan, cover, and steam for about 30-40 minutes. Check after 30 minutes of vigorous steaming. Remove when the interior is soft; cut, spoon, or scrape the pulp from the skin. Either whip with a hand or electric beater or puree in a food process. You need two cups pumpkin per pie. Freeze extra. Makes 2 9-inch pies.
  2. Preheat oven to 425º. Mix filling ingredients in order given. Pour into pie shells. Bake 15 minutes. Reduce heat to 350º; continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish, if desired, with whipping cream.
  3. Submitted by Michelle's mother-in-law, Johnna Boerner