In a bowl, add brown sugar, white sugar, salt, cinnamon, ginger, cloves, corn syrup, and eggs; blend well. Then add the cooked pumpkin, evaporated milk, and vanilla or brandy or rum. Line 2 pie pans with pie crusts; build up a fluted edge (I line mine with fall leaf cut outs); pour the pumpkin mixture into the pie shell. Bake in a hot oven at 425 degrees for about 1 hour, or until a silver knife inserted in the filling comes out clean. (I cover my crust edges with a guard to prevent over browning)

* I buy a "pie" pumpkin, wash it, cut in half crosswise, and remove skins and seeds. Place pumpkin in a pan shell side up and bake in moderate oven 325 degrees for 1 hour, until it is tender and begins to fall apart. Scrape the pulp from the shell. Freeze this until ready to use. Then thaw and drain and put through a ricer, potato masher, or food processor.

Recipe 2
Jean Prochnow, Phillips

1/2 cup milk 1/2 cup evaporated milk 2 large eggs 2 cups pumpkin or squash (pre-cooked) 2/3 cup brown sugar 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. ginger 1/4 tsp. cloves 1/4 tsp. allspice 1 tsp. vanilla extract Cool Whip

Pre-heat oven to 425 degrees. Assemble blender; put all ingredients into blender, cover and process at “blend” until thoroughly blended. Pour into a 9 or 10-inch pie shell and bake at 425 degrees for 20 minutes; then reduce heat to 350 degrees for 35–45 minutes longer or until silver knife inserted near center of pie comes out clean. Cool at room temperature before serving. Top with Cool Whip.

 

Recipe 3
Mary Evers, Pound

1-1/4 cups pumpkin 7/8 cup brown sugar 1 tsp. cinnamon 2 eggs 1 tsp. ginger 2 Tbsp. orange juice 1/2 tsp. salt 1-1/4 cups milk

Mix all ingredients together. Put into unbaked pie crust. Bake at 450 degrees for 10 minutes, then at 350 degrees for 50 minutes or until done.