Pumpkin Pie

Ingredients:

1 pie pumpkin (typically smaller then regular pumpkins, just ask your grocer-or if you can't find a pumpkin, you can use butternut squash)

1 cup sugar

1 1/2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp salt (optional)

4 large eggs

18 oz Rice or Soy milk (soy works a little better because it's consistency is more like evaporated milk, but rice works fine)

Directions:

Cut the washed pumpkin in half and scrape the insides-make sure to get all the stringy stuff off.

Place the pumpkin pieces cut side down in a baking dish and cover the bottom with a few inches of water.

Bake in a 350 degree oven for about 45 minutes to an hour (just check occasionally to make sure it is soft).

Scoop out the cooked pumpkin and puree it with a blender. (you can freeze this but don't can it!)

Mix the remaining ingredients together with 3 cups of your pumpkin.

Pour the mixture into a greased, glass pie pan (no need for a pie crust as pie will be stiff enough to slice on its own) and bake in a preheated 425 degree oven for 15 minutes. Then turn the temperature down to 350 and bake for an additional 50-65 minutes (keep in mind that the cook time has been increased because we used Rice or Soy milk instead of evaporated milk).

Your pie is ready when a knife placed near the center comes out clean. Cool on a rack for about 2 hours and enjoy!

Refrigerate any leftovers.