This is an old family recipe that gets rave reviews!  This is a bit more complicated of a recipe and it does take some time to chop up the pumpkin.  If time is an issue you can chop and boil the pumpkin one day, and make the pies the next.

Ingredients:

• 1 sugar pumpkin (While I prefer using a fresh pumpkin, this can be substituted with a can of pure pumpkin puree)

• 2 eggs

• 3/4 cup sugar

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/4 tsp cloves

• 1 2/3 cup light cream

• 2 pie crusts (you can either make your own or buy them, I prefer store bought to make it easier) - Note this recipe makes enough for 2 - 9” pies, if you’re using larger pie dishes you may only have enough mixture for 1 pie, and have some left over which can but put into a muffin tin and baked to make pumpkin pie muffins.

• whipped cream

Instructions:

(Note steps 1-3 can be skipped if using canned pumpkin)

1. Carefully cut open the pumpkin and scrape out the seeds and stringy insides. Separate the seeds and pat dry with a towel, these can be roasted at 325 degrees for 10 minutes for a quick snack!

2. Cut the pumpkin into smaller pieces, about 1”-2”, and cut off the outer hard skin and remove any pulp (that stringy stuff). Place the pieces in a pot and cover with water and boil for about an hour until tender.

3. In small batches, drain the pumpkin in a sieve, using a spoon to push as much water out as possible. Transfer the drained pumpkin to a bowl.

4. Meanwhile, heat over to 425 degrees.

5. Place pie crusts in pie dishes.

6. Combine eggs and pumpkin

7. Mix sugar with the salt and spices and add to the pumpkin mixture.

8. Blend in light cream

9. Pour mixture into the pie crusts and place in oven for 15 minutes.

10. Reduce oven temperature to 350 degrees and continue baking for 45 minutes until a toothpick inserted in the center comes out clean.

11. Serve with whipped cream.