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2 cups cooked, mashed pumpkin
1 (14 fluid ounce) can sweetened condensed milk
3 eggs
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 9 inch pie crusts
Cut cleaned pumpkin into chunks.
In saucepan over medium heat, heat pumpkin to a boil. Continue to boil over medium heat until pumpkin is tender. Drain, cool, and remove the peel.
Preheat oven to 325 degrees.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.
Put the pumpkin, condensed milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the blender and blend until smooth.
Pour into pie shells.
Place pie shells on cookie sheet on middle oven rack and bake at 325 degrees for 1 hour 25 minutes or until toothpick inserted comes out clean.
Makes 2 regular sized pies or 1 1/2 inch deep dish pies.
1 (14 fluid ounce) can sweetened condensed milk
3 eggs
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 9 inch pie crusts
Cut cleaned pumpkin into chunks.
In saucepan over medium heat, heat pumpkin to a boil. Continue to boil over medium heat until pumpkin is tender. Drain, cool, and remove the peel.
Preheat oven to 325 degrees.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.
Put the pumpkin, condensed milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the blender and blend until smooth.
Pour into pie shells.
Place pie shells on cookie sheet on middle oven rack and bake at 325 degrees for 1 hour 25 minutes or until toothpick inserted comes out clean.
Makes 2 regular sized pies or 1 1/2 inch deep dish pies.