PUMPKIN PIE

Our pumpkin pie tastes the best because it is made much different than most pies.  We cook our pie on 200 degrees all night long.  When you awake in the morning, you stick a knife in it, if it comes out clean then your pumpkin is ready.  Now you have to understand we put the pie in the oven about 10:30 at night.  Don't cook it to long.  Your crust is made the same night early.  When your pie filling is cool then you put it in your crust and put it in the refrigerator until you are ready to put cream on it and eat it.  We cover it with plastic wrap so that it doesn't absorb the flavors of your refrigerator.

 Here is your finished pie to put the plastic wrap on and put it in your refrigerator.

The crust is in the recipe below:

But these are the ingredients for our pumpkin pie:

Ingredients

1½ cups sugar

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

Pinch of cloves (Optional)

4 eggs

1-29 oz. can of pumpkin

2-12 oz. cans of canned milk

Directions

Combine all the ingredients, except milk into Bosch bowl with whisks.  Mix in milk. Pour into a large baking dish. About 13” by 9”baking dish. Cook all night long.  About 12 hours on 200 degrees.  Check in morning by putting a knife or a toothpick in the mixture.  It should come out clean.  Let the pie filling cool then scoop into 2-9" pie pans.   Cool in refrigerator for about 4 hours then top with fresh whipping cream.