Farmer Katie's Pumpkin Pie Recipe

Cut a pie pumpkin or any other winter squash (butternut, etc.) in half.

Bake it covered with foil for about an hour at 350 degrees Farenheit.

After baking, remove the flesh and mash or puree.

At this step you can use either sweetended condensed milk or evaporated milk

* If using sweetened condensed milk:

        Mix 2 cups pumpkin and 14 ounces of sweetened condensed milk.

*If using evaporated milk:

        Mix 1 1/2 cups pumpkin, 1 2/3 cups evaporated milk and 1 cup sugar.

After mixing milk and pumpkin add:

Mix in eggs, 1 1/2 tsp. cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg,

1/2 tsp cloves, 1/2 tsp allspice and 1/2 tsp salt.

Pour ingredients into pie crust.

Bake 15 minutes at 450 degrees Farenheit, then reduce heat to 325 degrees.

Bake 35-45 minutes,  covering the crust with foil if it starts to get too brown

   Farmer Shelley's Country Pie Crust

This recipe makes 5 pie crusts

5 cups of flour

2 cups of vegetable shortening

1/2 stick of margarine

1/2 teaspoon of salt

1/4 teaspoon of baking soda

1 egg

1 tablespoon of vinegar

Combine flour, margarine, shortening, salt and soda.  Stir until the flour is blended into pea size granules.

Break the egg into a liquid measuring cup. 

Add enough cold water to make 3/4 cup. 

Add vinegar.

Beat well.

Add this to the dry ingredients and mix until the mixture is thoroughly moistened. 

Using your clean hands, shape into one large ball.

Break into 5 equal portions and using a rolling pin, roll your crusts. 

You will need to sprinkle flour on pin and surface to keep the mixture from sticking.

Thanks Farmer Katie!

Farmer Shelley thanks her Aunt Ellie for this easy recipe.