Pumpkin Pie
3 cups of cooked pumpkin
11/2 cups of white granulated sugar
2 tablespoons of unsalted butter
1 small teaspoon of salt
1 tablespoon ground cinnamon
1 tablespoon molasses, sorghum works the best
1/4 teaspoon of ginger
a dash of pepper
11/2 cups of fresh sweet milk
2 eggs
Take 3 cups of cooked pumpkin- chopped into chunks, boiled and made smooth by putting through a strainer. Add into this pumpkin 11/2 cups of white granulated sugar and 2 tablespoons of sweet melted unsalted butter a small teaspoon of salt with 1 tablespoon of ground cinnamon, 1 tablespoon of molasses (sorghum is traditionally preferred); add a t 1/4 teaspoon of ginger a dash of ground spice pepper. Then mix 11/2 cups of fresh milk with with 2 eggs yolks beaten. Beat egg whites until stiff and fold them into the pumpkin slowly,. Pour the pumpkins mass into the crust. Bake this before crust quickly in hot oven for 10-minutes and then then add pumpkin mixture into this crust. Bake the pumpkin pie on a very slow fire about 3/4 to 1 hour. This is enough for two pies.