Pumpkin Pie recipes

1 1/2 cups cooked or canned pumpkin, 1/2 cup light brown sugar, 1/2 cup white sugar
1 Tablespoon molasses, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger
1/2 teaspoon salt, 2 eggs, slightly beaten, 1 cup scalded milk
plain pastry

Mix in order given. Line pie pan with pastry, pour in pumpkin filling. Bake 450 for ten minutes. Reduce heat to 300, cook until firm (when butter knife inserted into filling comes out clean) about 50 minutes

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Maple Pumpkin Pie:

wipe pumpkin with damp cloth, cut in half and remove seeds and fiber with spoon. Put halves shell side up, pierce with fork, onto baking sheet. Bake 300 one hour, until tender. Scrap the pupkin from the shell and put through a sieve, blender, or food processor to puree.

1 cup smooth pumpkin puree, 1/2 cup milk, 1 Tablespoon cornstarch, 1/2 to 3/4 cup of maple syrup, 1/2 teaspoon nutmeg, 2 beaten eggs, 1/4 teaspoon sea salt, 1 uncooked pie shell, 1 tablespoon melted butter

Preheat oven to 450. In a bowl, mix pumpkin, cornstarch, nutmeg, and salt. Then add melted butter, milk, and maple syrup; mix well. Stir in beaten eggs. Pour batter into pie shell and bake@450 for 15 minutes. Reduce heat to 325 bake 40 minutes or until done. Insert butter knife into center, should be dry when removed. Cool to room temperature before serving. Enjoy!