Preparing the Pumpkins

Two Small white Alaskan grown sugar pumpkins, or one ~3 lb pumpkin (enough to make two cups of puree).

Preheat oven to 400º F

Wash and cut pumpkins in half, add a pinch of salt to each pumpkin half.

Place pumpkins face down on baking sheet, bake at 400º for about an hour until the meat is soft.

Gently separate pumpkin meat from pumpkin skin (let it cool off a bit), place in food processor and puree.

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Pie Crust

(This recipe is for a double crust, you can freeze one half for another time, or make two pies)

2 1/2 Cups flour

1 tsp Alaskan sea salt

2/3 Cup vegetable oil

6 Tbsp Ice cold water

Add dry ingredients to medium size mixing bowl; mix and set aside.

Add water and oil to a separate mixing bowl, add to dry ingredients, then mix together with fork or hands.

Roll out dough and place on pie dish.

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Pie Filling

3/4 Cup granulated sugar

1 tsp ground cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/3 tsp ginger

1/2 tsp salt

2 Eggs

2 Cups pumpkin puree

1 12-oz Can evaporated milk

Mix dry ingredients first, then whisk wet and dry ingredients together.

Place pie filling in pie dish, bake at 425º for the first 15 minutes then reduce temperature to 350º and continue to bake for 40-45 minutes, or until knife inserted comes out clean.

Enjoy!