In this recipe we will be using fresh pumpkin puree. Yes, I said Fresh, do not use canned pumpkin unless there aren't any pumpkins available. It can be made with canned pumpkin, it is just better with fresh pumpkin puree.

When using fresh pumpkin, cut off the top and the bottom so it is level. Then, you will have to clean the pumpkin out, scraping all of the seeds out, and the remaining pulp threads. Place the pumpkin with the bottom part of the pumpkin on a cutting board. Using a sharp knife, you will want to cut from top to bottom along the lines on the pumpkin. You see, they really are there for a purpose. After cutting the entire pumpkin, remove the outer skin. Cut the long strips into cubes, approximately 2 inches. Place in large pot, fill with water. Add 1 tsp. salt.

Boil pumpkin until translucent, or fork tender. Remove from heat and let sit for 1/2 hour. Blend pumpkin in blender until pureed. Make sure there are no lumps. Nice and smooth. :)

In large mixing bowl mix the following ingredients:

3 1/2 cups pumpkin

3/4 cups packed light brown sugar

3/4 cups granulated sugar

3 tsps. cinnamon

1 tsp. ground ginger. Please do not use fresh

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1 tsp. salt

Mix thoroughly before adding the next ingredients or else you will be stirring for a very long time trying to incorporate with the following ingredients.

Add to pumpkin mixture:

12 oz can of evaporated milk

1 9oz. can of sweetened condensed milk]

4 eggs ( make sure to beat the eggs until very yellow and creamy)

Mix thoroughly.

If you need to use this mixture right away you may do so, but it really tastes better if you allow all of the ingredients to infuse over night. Not necessary though.

Choose your pie shell. You may use pre-made pie shells or you may use your favorite home made recipe. I only use the frozen pie shells because I make about 10 pies for the Thanks-giving day dinner, and then I have some pie mixture frozen in the pie shells for the Christmas season. I always have a pie in the freezer.

You will want to make an aluminum foil band for your pie shells before placing in the oven. This protects the crust from getting too brown. Take the aluminum foil and measure a length to go completely around the pie shell, or tin. Fold over so the aluminum foil covers only the rim. Place pie shells on a cookie sheet pan.

Bake @ 425F for 15minutes. Please set the timer. Finish baking the pie @ 325F for approximately 40-50 minutes. You will know when the pie is done when you insert a butter knife into the middle of the pie and it comes out clean. Remove from oven and allow to cool. Serve warm with whipping cream or vanilla ice cream and ENJOY the best pumpkin pie ever.

Fred W. Kalt