Making Pumpkin Pie From Scratch -- part 2

Pumpkin  Pie
(for 2 --  9 in. pies)

4 large eggs
1 cup sugar (or 1/2 cup sugar and 1/2 cup agave syrup --- which has a lower glycemic index)
2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1/4 tsp. cloves
2 cans evaporated milk (or 1 can of evaporated milk and 1 cup cream)
4 (heaping) cups of pumpkin puree

Pre-heat your oven to 425 degrees.  Put everything into a large bowl and beat with blender until mixed well.  Use a measuring cup to fill the ready pie shells.  I fill them on top of the stove so it is easier to get them into the oven.  If they are not filled right to the top your pies will look scanty, but it's a tricky process to not spill them on the way in when they are full.  (I spilled this time around.)  There always is a little extra pumpkin filling.  Just bake it in a little oven proof bowl.  (no wasting allowed :-)

If you spill as you put it in the
oven it will not look as pretty.  Guess tastes the same :-)
Bake at 450 degrees for 15 minutes.  Then reduce the temperature to 350 degrees for about 45 minutes.  If the crust seems to be burning before the pie is done, put a sheet of aluminum foil lightly over the whole pie until it is done.  Test for doneness by piercing the center of the pie with a butter knife.  When it comes out clean, it is done.  Cool on cooling racks.

Whipped  Cream
1 cup whipping cream    
1 Tbl. vanilla
1/4 to 1/2 cup powdered sugar (or agave syrup, or maple syrup)

In a bowl beat the cream till it starts to thicken, keep beating while adding vanilla, and slowly adding sugar, until peaks stand straight up           



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