Grobe Recipes

Pumpkin Pie

• One 6 to 8 inch pie pumpkin (you'll need about 3 cups pulp for the pies, so 8" is better)
• 1 cup sugar
• 1-1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 4 large eggs
• 1-1/2 twelve-ounce cans (18 total ounces) evaporated milk
• 2 9-inch pie crusts ( you can either make fresh or use frozen from the store)

1. Preheat oven to 350
2. Cut pumpkin in half and remove the seeds (and other gunk)
3. Place pumpkin halves upside down in lightly greased baking dish (to prevent sticking)
4. Place in oven and bake until pumpkin is soft (between 45 and 90 minutes, depending on the size and density)
5. Remove cooked pumpkin from oven and let cool a little bit
6. Scoop cooked pumpkin from skin and place in a blender
7. Puree until smooth
8. Increase oven temp to 425 degrees
9. Put all ingredients into a large bowl and mix well.
10. Pour mix into pie crusts (it is best to either put the crusts on a cookie sheet or directly on the oven rack before doing this as the filling is very thin, which makes it easy to spill when transferring the pies to the oven)
11. Bake at 425 degrees for 15 minutes, then reduce heat to 350 and bake an additional 45 to 60 minutes
12. Remove and cool

I use 9" frozen pie crusts from the store, and get two pies from this recipe. I also keep a can of storebought pumpkin pulp around in case the pie pumpkin doesn't give me enough pulp.  I have only had to use it once.