Source:

Belinda Williams, Fort Collins, CO

Serves/Makes:8

Ingredients

• 1-1/2 cups (350 ml) pumpkin (preferably fresh - instructions follow)
• 1/2 cup (125 ml) brown sugar
• 1/2 cup (125 ml) white sugar
• 4 eggs
• 1-1/2 cups (350 ml) condensed milk or cream
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) cinnamon
• 1 tsp (5 ml) nutmeg
• 1/2 tsp (2 ml) ginger
• 1/2 tsp (2 ml) cardimom
• 1/4 tsp (1 ml) cloves
• 2 tsp (10 ml) vanilla
• 2 tbsp (30 ml) rum
• Pie crust shell

Preparation

• Stove top method:
• Fill pot portion of double boiler 1/3 full of water and set to boil.
• In the bowl (top portion) mix together all ingredients except the rum.
• Stir with wire wisk in double boiler until thick.
• Add rum and stir 5 more minutes.
• Remove from heat and pour filling into pre-baked pie crust.
• Let cool, top as desired and serve.
• Microwave method:
• Mix together the pumpkin, eggs, milk, sugar, and spices in microwave safe glass bowl.
• Heat in microwave on high for 12 minutes, stirring well every 2 minutes.
• For final 2 minute interval, add the rum and stir well.
• Pour into pre-baked pie crust and let cool.
• Top as you like and serve.

Comments

I wrote it from my head....I chose ingredients I felt would go well together and did my best to create the masterpiece it has become. I originally developed the idea when I raised pumpkins and decided I wanted to make pies of them.