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1 -  5 pound pie pumpkin to equal 30 ozs when mashed

2 teaspoons ground cinnamon

1 tablespoon vegetable oil

1 teaspoon ground gingerPumpkin Pie from marriedanirishfarmer.com

4 eggs slightly beaten

½ teaspoon ground cloves

1 ½ cups sugar

3 cups (2 – 12-fl-oz) cans evaporated milk

1 teaspoon salt

2 – 9 inch 4-cup volume pie crusts

Cut pumpkin in half, remove seeds, and brush with vegetable oil.
Place in pre-heated 350 degree oven face up on cookie sheet.
Bake 1 hour.
Pumpkin is done when fork can be inserted easily – similar to a baked potato.

Note: An ice cream scoop is great to remove seeds and scrap the cooked flesh.

Allow to cool. Pumpkin should easily scrap off of skin.
Place in mixer bowl or blender with eggs.
Add rest of ingredients in order.
Pour into pie crusts.
Bake for 15 minutes at 425 degrees (400 degrees convection oven).
Reduce temperature to 350 degrees (325 degrees) for 40-50 minutes – until butter knife inserted in center comes out clean.
Cool on rack.

Note: if desired, clean seeds toss in melted butter or vegetable oil, salt and bake at 350 degrees in a
single layer for 40 minutes (until golden brown).