• Cooking Time: 40-45
• Servings: two 9" pies
• Preparation Time: 45
• 2 c. pumpkin
• 2 pre-made 9" graham cracker pie crusts
• 1 c. brown sugar, firmly packed
• 1 tbsp. flour
• 1 lg. can evaporated milk
• 1 egg
• 1 tbsp. pumpkin pie spice*
• * may be substituted with
• 1 1/4 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves

1. Cut pumpkin lengthwise in quarters.
2. Scoop out seeds, discard.
3. Cut pumpkin wedges in half crosswise.
4. Place skin-up in Pyrex or other microwave-safe dishes.
5. Fill dishes with water to cover pumpkin wedges.
6. Microwave at 75% power in 15-minute increments, until flesh is soft.
7. Scrape flesh into colander, discard skin.
8. Drain pumpkin flesh thoroughly.
10. Preheat oven to 375 degrees.
11. In a large mixing bowl, combine all ingredients, alternating wet and dry.
12. Pour mix into prepared graham cracker pie crusts, and bake for 40-45 minutes.

I love Halloween -- love love love it. Every year, I end up with leftover (uncarved) pumpkins that I hate to throw away. So I started making them into pumpkin pies, which I freeze and serve at Thanksgiving. More recently, I've begun buying pumpkin pie pumpkins to display for Halloween, since they're a bit sweeter and make better pies. Non-pie pumpkins make a great soup, though....