Instructions: Method:
1. Puree the fresh cooked pumpkin. Drain excess liquid.

2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, pumpkin, spice, and evaporated milk. Stir well after each addition.

3. Pour mixture into the unbaked pastry shell. I always place a strip of aluminum foil around the edge of my pie crust to prevent over browning.

4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. I remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate over night for best flavor.

Makes 1 - 9 inch pie

Pass the whipped cream and enjoy the looks of sheer ecstasy on everyones face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!

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