Bake Mini Pumpkin Pies

Teaching my neighborhood kids how to make pumpkin pie from real pumpkin (instead of canned filling) took a full afternoon, but the process fascinated them.

3 eggs
1/2 cup sugar
1/4 cup packed brown sugar
2 cups Pumpkin Mush (see recipe below) or canned pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1 12-oz. can evaporated milk
8 mini pie shells (available at most grocery stores)

Preheat the oven to 450 degrees. In a large mixing bowl, beat the eggs and the sugars. Blend in the Pumpkin Mush, the spices, salt and evaporated milk. Pour the filling into the pie shells. Bake for 10 minutes, then reduce heat to 350 degrees and bake for another 50 minutes, or until the pies set. Serves 6 to 8.


Pumpkin Mush

Use this pureed pumpkin in all your favorite pumpkin recipes. Preheat the oven to 375 degrees. Cut a medium-size pumpkin, such as a sugar pumpkin, in half. Prick the skin with a fork, and place on a cookie sheet, cut-side up.

Bake for 50 minutes, or until it is very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a big spoon. Scoop out the pumpkin meat and compost the skin. Mash the pumpkin meat with a potato masher or puree in a food processor. Makes about 4 cups, depending on the size of the pumpkin.