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I just have to share another one of Mrs. Claus’ seasonal favorite recipes! Homemade pumpkin pie made from this season’s harvested pumpkins — and yes they are plumpest of pumpkins!

To make the pumpkin puree it is quite simple:

Ingredients:

3 sugar pumpkins

Directions:

1. Preheat oven to 350 degrees.

2. Cut the tops off of all your pumpkins, then cut in half and scoop out all the seeds and guts! Save the seeds to make yummy roasted pumpkin seeds!

3. Cut the halves in half one more time. Arrange neatly on a baking sheet, skin side down.

4. Bake for 40 minutes or so, until the pumpkins are tender to the touch of a fork.

5. Let cool slightly then peel off the skins.

6. Throw the roasted goods into a food processor and presto! You have your very own pumpkin puree!

Now with your puree you can make endless amounts of treats! Or you can freeze the leftovers for your next pie. Now for the pie recipe:

Ingredients:

1 (9 inch) unbaked pie crust prepared in pan

¾ cup white sugar

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground allspice

2 eggs

1 ¾ cup homemade pumpkin puree

1 (12 oz can) evaporated milk

Directions:

1. Preheat oven to 425 degrees. Prepare pie pan.

2. In a small bowl whisk together sugar, salt, and spices.

3. In an electric mixer, or large bowl, beat eggs.

4. Add pumpkin puree to eggs and mix.

5. Add sugar mixture to pumpkin mixture and combine.

6. Slowly add in evaporated milk.

7. Pour into prepared pie pan and bake for 15 minutes. Reduce temperature to 350 degrees and bake for another 40 – 50 minutes.

8. Chill and serve!

This pie is best served with homemade whipped cream! Whip a small carton of heavy whipping cream in an electric mixer with 3 tablespoons of sugar and 1 ½ teaspoons of vanilla. Start on a lower speed and increase as cream gets thicker, just so you don’t have a creamy mess all over the counter!

Enjoy!