Pumpkin Pie From Scratch- Part Four

All the hard work is behind you! Here’s where it gets really easy. If you start with a fresh 8″ pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

1 cup sugar – or 1 cup Splenda, or 3/4 cup honey
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
4 large eggs
3 cups pumpkin glop (I love this term)
1.5 cans of evaporated milk

Mix well using a hand blender or mixer.

Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don’t be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!

Bake the pie
Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 degrees and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Then comes my favorite part. EAT THE PIE! That’s the part I’m best at!