Description:
Recipe great with real pumpkins		Prep Time: 20 Minutes
		Cook Time: 1 Hour for Pumpkin and 1 Hour for Pie
		Makes: 8 Servings
Notes:

Ingredients:

2 Cups from Pie Pumpkin or 15 oz. can of Pumpkin

1 Can Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

Directions:

1) To make pumpkin purée from a pie pumpkin: cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.

2) Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

3) Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.