Pumpkin Pies

Isn't pumpkin a funny word? One of those words that looks and sounds sillier every time you repeat it.

This recipe uses pumpkin from a can, though it works just as well with pumpkin--or any winter squash--you've cooked yourself. (Canned pumpkin is actually a variety of butternut squash, anyway!) If you decide to bake your own pumpkin, I recommend processing it in the blender to ensure an even texture.

The important thing about canned pumpkin is not to confuse it with the can of "Pumpkin Pie Mix", which is already seasoned and sweetened and takes all the fun out of it.


Pumpkin Pies (makes two 9" pies)

• 4 eggs, beaten
• 1 1/2 cups granulated sugar
• 1 large (29 oz.) can pumpkin
• 1/2 tsp. salt
• 1/2 tsp. ground cloves
• 1 tsp. ground ginger
• 2 tsp. ground cinnamon
• 2 (12 oz.) cans evaporated milk (NOT condensed milk)

Mix eggs and sugar with an electric mixer. Add pumpkin and spices and mix thoroughly. Add milk gradually and beat till well blended. Mixture will be very thin!

Pour the filling into two unbaked pastry shells*.

Bake pies 15 minutes at 425 degrees, then turn the oven down to 350 and bake for another 45 minutes. Cool before storing in the refrigerator.

Serve chilled, with a dollop of whipped cream.


*For a gluten-free dessert, pour filling into a greased baking dish. Place dish in a water bath and bake as directed for pies.