PUNKIN' PIE

Betcha didn't know that my Daddy called me Punkin' Pie.....I wanted to make Pumpkin Pie from scratch because it is my favorite this Thanksgiving....

Crust:

Ginger Snap Cookies About 24

6 Table Spoons of Butter

1/4 Cup of Sugar

Cinnamon and Nutmeg to add more flavor........

1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
4. Add 1/4 cup of sugar to the graham crackers.
5. Add the melted butter.
6. Stir or blend together with your hands.
7. Press into the pie plate or other pan.
8. Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.

Pumpkin Pie: 

1/4 Cup of Sugar

1/2 Teaspoon of Salt

1 Teaspoon of ground Cinnamon

1/2 Teaspoon of ginger

1/4 ground cloves

2 large Eggs

1 Can Pumpkin

I Can evaporated milk

1. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.  Beat Eggs in a large bowl, stir in pumpkin, and sugar spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell

3. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 minutes - or until knife in center comes out clean. 

4. Cool for 2 hours. Serve or Refrigerate.

Tip: Do not bury your crust with filling like I did.  Can't say how it tastes I haven't eaten it yet.....but this is how it looks**