Fresh Pumpkin Pie

My favorite thing about Thanksgivings is pumpkin and just any pumpkin fresh real pumpkin, non of that canned stuff 🙂

Pumpkin Pie

1 ½ – 2 cups cooked mashed pumpkin
¾ cup brown sugar
3 beaten eggs
1 teaspoon cinnamon
½ teaspoon ginger
1 cup evaporated milk

Puree pumpkin in a food processor of blender. Combine all ingredients in a medium bowl blend with a mixer. Pour pumpkin mixture into an unbaked pie shell. Cook at 425 for 30 mins or until knife comes out clean.

Need pie crust?
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Pie Crust

1 cup all purpose flour
½ teaspoon salt
1/3 cup shortening
3 Tablespoons cold water

Mix flour and salt in a bowl, stir with a fork to distrbute salt. Using a pastry blender or fork, cut shortening into flour mixture. When flour/shortening mixture has turned in to small crumbs, sprinkle water over mixture 1 tablespoon at a time. Stir with fork. Shape into ball and roll. Place in dish, prick and shape edge. Back at 450 for 10 mins.

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