Ok lets swap

Here's my Pumpkin Pie Recipe I was telling you about.


Libby's Famous Pumpkin Pie

1 unbaked 9" (4-cup volume) deep-dish pie shell (I just use a frozen sara lea shortcrust piecrust)
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1-3/4 cups Cooked Pumpkin Flesh (see note)
1 1/2 cups Evaporated Milk

Preheat oven to 425°F, 220C.

Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350° F, 180C.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425° F, 220C. oven for 15 minutes. Reduce temperature to 350° F, 180C.; bake for 20 to 30 minutes or until pies test done.


***Note***

To get the Pumpkin Flesh, I usually use a butternut pumpkin. You will need to do this ahead of time so that the flesh cools.

Ok preheat oven to 180C slice it in half lengthways. Put the Squash on a a oven tray (I usually use a biscuit tray) lined with glad bake, flesh side down. Cook for 45 mins, until the flesh is soft and the liquids bubble a little. Now you can season the flesh by using some of the same spices used in the filling, but I find there is plenty once its all combined.

Its almost as good as if you made it from a tin

Now whats your recipe Christy?

*hugs*
Cailin

Edited to add: I forgot to mention don't scoop the seeds out of the pumpkin till after its cooked (I don't know why I think it ads flavour)