1 long necked pumpkin (to make
1 qt. cooked pumpkin)
4 Tbsp. flour
1 c. sugar
1/2 c. brown sugar
1 qt. milk
1 Tbsp. vanilla
cinnamon and pumpkin pie spice
3 or more unbaked pie shells
Cook pumpkin and drain in colander until all the water
is out. Beat eggs, sugars and flour. Add milk and pumpkin and
beat together. Add vanilla and spices. Fill unbaked pie
shells. Dot with butter. Bake at 425 degrees for 15 minutes, then
reduce heat to 350 degrees and bake another 45 minutes. Test with
knife. If knife comes out clean, it is finished, if not, bake
a little longer.
Coconut Pumpkin Pie: Substitute 1 cup white sugar for
1/2 cup each white and brown. Use less cinnamon and pumpkin
pie spice and add 1 can of coconut.
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