Every year I make pumpkin pie, usually around 10-12 of them depending on how ambitious I am.

The way I make it is different than any other pumpkin pie I have seen but it has been really popular with friends and family. This is the first time I have ever shared the recipe.

I use real pumpkin and it has two layers with a custard like bottom.

Ingredients

• Small Sugar Pumpkin
• 1 Sweetened Condensed Milk
• 1 tsp. Cinnamon
• .5 tsp. Nutmeg
• .5 tsp. Ginger
• .5 tsp. Salt
• 2 Eggs
• 9 inch graham cracker pie crust

The recipe seems fairly simple, but preparing the pumpkin is a lot of work. The rest of the recipe is pretty easy to do.

Prepare the pumpkin

This step is time consuming and can be easy to cut yourself. Take the sugar pumpkin and cut the top off and clean out the inside. I tend to cut the pumpkin in half after cutting the top off and just cleaning each half.

Once you half the pumpkin, slice the pumpkin into wedges like cantaloupe slices. You can then using a paring knife to remove a thin layer of the inside to remove all traces of the stringy insides.

With a sharp knife, remove the outside skin of the pumpkin completely. Be very careful as it is easy to cut yourself.

I recommend cutting the entire pumpkin up but you will only need 2 cups of pumpkin.

Once you finish cutting up the pumpkin, you will need to measure out 2 cups of pumpkin per pie. I recommend doing two or three pies at a time.

Gather your ingredients as you will need them all for the next steps.

Fill a food processor or blender with approximately two cups of pumpkin.

Mulch up the pumpkin and add more pumpkin until you have around 2 cups of mulched pumpkin. I'm making two pies at once here so I am measuring out 4 cups.

Add 2 eggs per pie you are making.

Add one can of sweetened condensed milk per pie. Use a rubber spatula to remove all traces of condensed milk from the can.

All the cinnamon, nutmeg, ginger, and salt. I like to use a good quality cinnamon. Saigon Cinnamon is a good choice.

Mix all ingredients for a few minutes on high until very well mixed.

Take out your 9" pie crusts and remove the plastic cover and place them out.

Fill all pie crusts evenly.

Bake the pie on 425 degrees for 15 minutes initially, then switch the temperature to 350 degrees and bake for an additional 35-40 minutes. At around 35 minutes start checking with a tooth pick if the pie is done.

Enjoy!