Pumpkin Pie

2 pastry crusts
1 can (approx 29 oz.) pumpkin*
4 eggs
3/4 cup granulated white sugar
3/4 cup brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon**
1 teaspoon ginger**
1/2 teaspoon cloves**
2 cans (12 oz.) evaporated milk or 3 cups half n half
whipped cream

Place pastry crust in 9 inch pie pan, flute or crimp edges of crust. Combine remaining ingredients
and mix well. Pour custard into pie shell. Bake at 400 F for 15 minutes, reduce heat to 350 F
and continue to bake 45 minutes or until a knife inserted in center comes out clean. Serve warm or
cold with a dollop of whipped cream.


* Substitute 3 1/2 cups cooked and mashed pumpkin, winter squash, or sweet potatoes. Select
pumpkin/winter squash that is firm and heavy. Do not use pumpkin that has been cut for a
jack-o-lantern or that has been frozen. Cut squash in half and remove seeds and fiber.

To Bake: Cut into large pieces, place rind side down in baking dish. Add 1/4-inch water,
cover with foil and bake at 400 F for 30 minutes or until tender. Scoop meat from rind and

To Boil: Cut pieces squash into 1-inch cubes, remove rind, place in 1-inch salted boiling water,
cover and boil 15-20 minutes or until tender. Before mashing, drain excess water, reserve until
squash is mashed. Add liquid back in as need to create desired consistency.

** May substitute spices with 3 1/2 teaspoons pumpkin pie spice

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