I don't claim ownership of this recipe: I got it from Pumpkinmasters, from their pattern books. It may not be the best pumpkin pie recipe out there, but it is the one I always use, and I think it's fabulous.

What you will need:

INGREDIENTS Pumpkin Eggs Milk Sugar Salt Ginger Nutmeg Cinnamon Cloves Baking Time

6 TARTS 1/2 cup 1 1/2 cup 1/3 cup 1/8 t 1/8 t 1/8 t 1/2 t dash 25 min

9" PIE 1 cup 2 2/3 cup 2/3 cup 1/4 t 1/4 t 1/4 t 1 t 1/8 t 50 min

10" PIE 1 1/2 cup 3 1 cup 1 cup 3/8 t 3/8 t 3/8 t 1 1/2 t 1/4 t 65 min

(Notes: The egg yolk used to brush the crust is not included in the above ingredients, but you can just throw in any excess with the other eggs. If using the pumpkin butter: Use half of a pint jar for the tarts, and a full jar for EITHER the 9" or 10" pie. It's fine, really. If you're just using plain pumpkin puree, you may use condensed milk for a sweeter pie, and you may use either white or brown sugar.)

Preheat oven to 375 F.

To prepare pie crust: Evenly brush sides, then bottom of a shortbread or graham cracker crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375 degrees and remove from oven. (Put the leftover egg white plus any leftover egg yolk into the pumpkin pie filling.)

To prepare pie filling: Combine pumpkin, eggs, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer (I always just use a blender). Blend until smooth. Pour into prepared crust and bake at 375 degrees.

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