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Pumpkin Pie

To get the best results, I recommend that you process a fresh pie pumpkin and boil it just as you would potatoes. You might need to do this as soon as the pie pumpkins appear at your markets. Mash the pumpkin and freeze it until you need it. The recipe below will make two 9 inch pies -- not deep dish.

	Ingredients
4	Cups of cooked mashed pumpkins
1 1/2	Cup of granulated sugar
1/2	Teaspoon salt
2	Teaspoons of ground cinnamon
1	Teaspoon of ground ginger
1/2	Teaspoon of ground cloves
1/2	Teaspoon of ground nutmeg
4	Large eggs
1	8 ounce can of evaporated milk
2	Unbaked pie shells for the 9 inch oven safe pie dishes
2	Tablespoon of rum -- optional
	Directions
	Preheat oven to 425 degrees
	Mix sugar, salt, cinnamon, ginger, nutmeg, and cloves in a small bowl
	Beat eggs in a large bowl
	Stir in the mixture from the small bowl (sugar, salt, cinnamon, ginger, nutmeg, and cloves) into the large bowl with the beaten eggs
	Gradually stir in the rum and evaporated milk into the large bowl
	Place unbaked pie shell into two 9 inch oven safe pie dish
	Bake pie shells in oven for 10 minutes
	Pour mixture into the pie shells
	Bake at 350 degrees for 55 minutes
	Cool on wire rack for two hours
	Serve with whip cream immediately or refrigerate