About 15 years ago, we went to a friend's dad's farm, where he was raising pumpkins. We were able to bring home A LOT; after Halloween I was trying to figure out what to do with all of them. I ended up cooking and freezing them, and a tradition was born.

Every November 1st I cook the Halloween pumpkin (usually just one nowadays) and use it for the Thanksgiving pies.

2 deep-dish pie shells (homemade or purchased)
3 eggs
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 cups pumpkin puree
3 1/3 cups evaporated milk

Preheat oven to 425 degrees. In a medium bowl, combine eggs, sugar, cinnamon, nutmeg, salt, cloves, and ginger. Beat with a wire whip or rotary beater until smooth. Add pumpkin. Mix well. Gradually stir in milk. Pour into unbaked pie shells. Bake 15 minutes. Reduce heat to 350 degrees. Bake 40 to 45 minutes longer until filling is set. Cool slightly. Serve warm or cooled with whipped cream. Makes 8 servings.

Note--one year I forgot to buy canned evaporated milk, and substituted reconstituted nonfat dry milk (double-strength). No one noticed, so now that's what I use.

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