Pumpkin Pie Instructions

• Preheat Oven to 425.

  If you are using canned pumpkin, make sure it is 100% pumpkin and not pumpkin pie filling.  Substitute 1 each 15oz can for each pound of pumpkin meat required.

  If you are using freshly baked pumpkin, slice the pumpkin in half.  Clean out the seeds and place the pumpkins sliced side down onto a parchment-lined sheet pan.

  Bake for 30 minutes until the pumpkin is soft.  Let cool and scoop out the meat.  Measure out 1 pound.  This can be done a couple of days ahead of time.

  Place both pie shells on a half-sheet pan.

  Whisk eggs, then add all of the ingredients, including the pumpkin until well blended.  Pour equal amounts into unbaked pie shells.  Be careful not to overflow the pumpkin mix on the shell.  Leave about 1/8 - 1/4 inch to the top of the shell.

  Place the sheet pan with filled pies in the oven and bake at 425 for 15 minutes.

  Reduce oven temperature to 350 and bake for an additional 45 minutes.

  Remove from oven and let cool.