Pumpkin Pie to go

By:

Roger Tim Johnson

Makes 4 Pies

Clean & peal 1 Qt. Raw Pumpkin.

Cut into 1 or 2 inch chunks.

put in small presure cooker, with about 1 to 1 1/2 inches of water.

Cook for about 5 or 10 minutes, or until Pumpkin is fairly soft.

Drain Pumpkin well, of all water.

Mash, adding 1/8 lb. real Butter ~

(1/2 stick) ~ while still warm.

After mashing, put in blender on low,

for a short time.

Put Pumpkin in extra large mixing bowl.

Add 2 cans of Evaporated Milk, and

1/2 of an emty can Milk.

Add 4 Eggs ( Whites & Yolks beat separately).

Then add 2 c. Sugar

4 Tsp. Cinnamon

1/2 tsp. Ginger

2 tsp. Alspice ~ (or pumpkin pie spice)

2 tsp. Crushed Cloves

2 tsp. Salt

Mix well,with electrc mixer.

Add 1 shot (1 oz.) of Brandy,

to bring out the flavor.

Preheat oven to 350

While oven is preheating...

heat Pumpkin mixture until it thickens.

Fill Pie Crusts with thickened Pie Filling,

while still hot and instantly put into oven, on cookie sheets

Bake 40 to 45 minutes

Let Cool.