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Mom’s Pumpkin Pie

It’s not hard to make a pie from an actual pumpkin!

makes 2 pies
1 medium-large heirloom pie pumpkin
1 cup brown sugar
1 cup white sugar
2 tbsp molasses
¼ tsp ground cloves
3 tsp ground cinnamon
3 tsp ground ginger
1 tsp salt
4 eggs, slightly beaten
2 cups milk, scalded
¼-½ cup pecans, finely chopped (optional)

Prepare the pumpkin: (Can be done well in advance.)
1. Preheat oven to 350°.
2. Remove the stem from the pumpkin, cut it in half lengthwise and scoop out the seeds and guts.
3. Lightly oil a rimmed baking sheet and place the pumpkin halves cut-side down, optionally with a cinnamon stick inside them. Roast in the oven until the skin is well browned and the pumpkin is very soft to the touch, about 30-45 minutes.
4. Remove from oven, allow to cool at least enough to handle, then scoop the flesh out of the pumpkin.
Note: This recipe needs 3 cups of pumpkin, any excess can easily be frozen for future pies, muffins, pancakes, cornbread, polenta, cookies or other fall goodies.

Prepare the pie:
1. Preheat oven to 450°.
2. Place rolled-out pie doughs into pie plates. (If making your own pie crust, add pecans to your dry ingredients as you make the crust.)
3. In a large bowl, combine all ingredients (except pecans) with 3 cups of pumpkin and mix together. Pour this mixture into unbaked pie crusts. Lightly sprinkle some additional cinnamon on top of the pies.
4. Bake for 10-12 minutes, until crust is light brown, then turn down heat to 350° and continue baking for 30 minutes or until pie is firm when you shake it.