This home made pie is easy and never last long in my home
Step 1: Baking Your Pumpkin
Step 2: Scooping Your Pumpkin
When baked tender scoop out all pulp and place into a processor or blender, blend until smooth
Step 3: Pumpkin Mixture
In a mixing bowl mix well 2 cups pumpkin puree.
1 1/2 cups evaporated milk
1/4 cup dark brown sugar
1\2 cup white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1\4 tsp. ground nutmeg
1\8 tsp. ground cloves
2 slightly beaten eggs
Step 4: Making the Pie Crust
I use Sweetzels spiced wafers for the shell. in a processor add 2, 7 oz. boxes of wafers. and blend until fine.
add: 2 tbsp. light brown sugar and a dash of salt. With the processor still running add 6 tbsp melted butter until combined.
Line a 9 inch pie pan with the crumb mixture about 1\8 inch thick all around..Bake at 350 deg. for 6 to 8 minutes and let cool.
Step 5: Filling and Baking
Fill the pie shell with the pumpkin mixture. very carefully place into a 425 deg. oven for 15 min. Reduce heat to 350. deg. and bake for 45 minutes more or until an inserted knife comes out clean. Any extra mixture can baked in a small ramekin . Enjoy!!!!