Pumpkin Pie

Ingredients:

• 2 cup stewed pumpkin
• 2 medium eggs
• 2/3 cup brown sugar
• 2/3 cup whole milk or half-and-half
• 1 pinch salt
• 1 pinch pepper
• 2 tbl. butter
• 2 tsp. maple syrup
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger

9 inch pie pan filled with your favorite crust.

Cut pumpkin into slices 2 inches thick an pare off the skin. Dice the skinned pumpkin into 2 inch cubes, add to a skillet and water to steam.

For a 10 pound pumpkin in a 12 inch skillet, we use 1 cup of water. Cover the skillet and steam on a medium heat for several hours. Keep an eye on the amount of water remaining and when it becomes soft mash it down. Remove the cover from skillet and than when it reaches the texture of applesauce, let it dry out another 10 minutes on a low heat. Measure out 2 cups and put into a bowl. Add 2 tbl butter to warm pumpkin puree and let it melt.

Preheat oven to 425°F. In another bowl, beat the eggs well and beat in brown sugar, milk, salt, pepper, maple syrup, spices and finally the pumpkin mixture. Pour this into the pie shell and place in center oven rack at 425°F. for 10 minutes.

Reduce heat to 350°F. and continue to bake until the custard is firm. this should take a total of 40 minutes in all.

Cool and serve.

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