Pumpkin Pie

I bought two pie pumpkins a couple of weeks ago, and I finally make pumpkin puree with them a couple of days ago. The day I made it I didn't have time to bake a pie, but I was seriously craving it, to the point where I got a pie crust out of the freezer at 4:30 am, when I woke up to go to the bathroom. That morning I made pie and breakfast before 7:30 am.

I love this pie! I got the recipe from a friend of a friend on Facebook. Her name is Kerri, and I'm eternally grateful for the recipe. I'd never tried to make a pie until I started craving pies with the pregnancy, so my success with this one is all her doing.

Kerri's Pumpkin Pie

Ingredients

• 1 pie crust (I usually make this pie crust for this recipe)
  
• 1 cup packed brown sugar (light brown)
  
• 2 tablespoons of flour
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
  
• 1/4 teaspoon of ginger
• 1/2 teaspoon of nutmeg
  
• 1 cup cooked pumpkin
• 1 large can of evaporated milk (not condensed)
• 3 eggs beaten
• 1 teaspoon of vanilla
• 4 tablespoons of melted butter

** To make pumpkin puree, cut a pie pumpkin in half, scoop the seeds and clean the inside. Cut it in large pieces and put it in a por with about an inch of water, cover it and let it cook on medium heat for about 30 minutes, until it's soft. Separate the skin from the pulp, and get rid of the skin. Use a hand blender to make it smooth. You can freeze it for up to a year if you want.

Directions

1. mix ingredients together well and pour into prepared 9" pie shell
   
2. bake at 375 degrees for approximately 50 minutes (or til a knife inserted into near center comes out clean)

It's fabulous!! (I already ate half, it's too good!)