Yummy Pumpkin Pie

Ok here it is, the infamous, world renowned pumpkin pie. ( Ok fine, then the Friend and family renowned pumpkin pie! )

First is the crust. No pastry for me, Graham Wafers all the way!!

Based on a 9 inch pie

preheat oven to 350

24 Graham crackers ( about 1 3/4 cups )

1/4 cup Sugar


1/2 cup butter melted


sprinkle of cinnamon

1 Finely crush the wafers then combine them with the remaining ingredients and blend thoroughly. Put aside 2 tablespoons of mix to sprinkle on top of pie ( if you wish )

2 Press the mixture firmly to the bottom and sides of a well buttered pie plate.

3 Bake in 350 oven for 15 minutes - until lightly golden


Now the pumpkin.
Split the pumpkin in half


Remove the seeds and put in a small saucepan, add 1 Tablespoon of coarse salt and simmer on low for about an hour. Then place on an oiled cookie sheet in 275 oven for another hour, sprinkle with salt.

Cut the Pumpkin into large ( 3 inch ) chunks. Steam for about 20 minutes, until a fork goes in easily. A pumpkin about the size of your head will probably need to be split into 2 batches.


Let the pumpkin cool. Now cut off the stringy side, and cut off the skin. Puree'
2 eggs

2 cups pumpkin


1/2 teaspoon salt


1 teaspoon cinnamon


1/2 teaspoon ginger


1/4 teaspoon crushed cloves


1/4 teaspoon nutmeg


1 2/3 Carnation Eagle Brand Condensed Milk ( 2 cans )

Preheat oven to 425.


beat eggs slightly, beat in remaining ingredients. Pour into pie shell

Bake 15 minutes

Reduce oven temperature to 350


sprinkle remaining graham crust mixture if you saved it now


Bake 45 minutes longer or until knife inserted comes out clean.

let cool, serve with whipped cream