Please Fave the Original Submission:click here

Just in time for Thanksgiving, from !

******************************

Here is my latest holidays fixing!!

here is how you make it!

1. Get a 8"-12" pumpkin (yes a real one)

2. Cut the pumpkin in half and scoop out the seeds and insides (Save them for baking later)

3. Steam the pumpkin:
Cut the halves into small pieces that can be put into a large steaming pot. DO NOT BOIL the pumpkin (Steam it). You should steam each batch of pumpkin for 25-35 minutes. (Be sure the water does not run out or it will burn the pumpkins. Once the pumpkin is steamed. Peel the skins off them and place into a bowl for puree'ing. (THIS peeling the skin is VERY important)

4. Puree The Pumpkin: using a blender or hand held mixer, blend and puree the pumpkin till its a sooth satiny texture. (IT will be soupy, don't worry this is normal) this takes about 3-5 minutes. Let this Puree stand for 30 minutes while you make a pie crust.

5. Make your crust. (This part of the recipe yields 2 pie crusts) Preheat your oven to 425 degrees F.
- 2 sticks of butter
- 2 1/2 cups of flour
- 1 TSP of Salt
- 1 TSP of Sugar
- 1/8th cup of cold water (Add more as needed)

6. Mix the pie contents: In a large bowl, mix all of the following and puree again until fully mixed. (DO NOT MIX into the large bowl of pumpkin puree, you need to measure this content into the right amount of this pumpkin glop)

- 1 cup sugar
- 1.5 TSP Ground Cinnamon
- 1 TSP Ground Cloves
- 1 TSP Ground Allspice
- 1 TSP Ground Ginger (No not Ginger Vixen)
- 1 TSP Salt
- 4 Large or Jumbo eggs
- 4 cups of Pumpkin Glop (This is the puree you just made in previous step)
- 1.5 cans of Evaporated milk (12oz cans)
- 1 TSP of Vanilla extract

7. Pour into pie shells and place into the oven which should be at 425 degrees F. Bake for 45 minutes to 1 hour.. Check at 45 minutes to avoid burning.

8. Once done allow the pies to cool naturally. Should be ready to eat once they are cooled enough or enjoy them hot!


Any questions on this you can Note me here on FA or email me.


******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being