Pumpkin Pie Time

The pumpkin is a tasty and beneficial food that did not become accessible until they were found being grown by American Indians. Pumpkins were in everyday use by the time the Mayflower landed on this continent. Whole pumpkins were put into the ashes of the fire, once cooked they were opened and served, covered with fat and honey or maple syrup. With Thanksgiving right around the corner, everyone will be wanting a piece of pumpkin pie for dessert. On Kidscooking.about.com you can find this quick and easy pumpkin pie recipe.

The ingredients include one 9-inch frozen pie crust, that is thawed following to the directions, 1/2 cup crushed graham crackers, 1/2 cup finely chopped pecans, 2 large eggs, 1 15 oz. can of pumpkin puree unsweetened, not pumpkin pie mix, 3/4 cup sugar, one 12 oz. can evaporated milk, 1 tsp. cinnamon, 1/2 tsp. kosher salt, 1/2 tsp. nutmeg, and 1/2 tsp. ground cloves. Preheat oven to 425 degrees, mix graham cracker crumbs and chopped pecans. Press into bottom and on the sides of thawed pie crust, making a thin layer on top of the pie crust.

Whisk the eggs in a large bowl. Add the remaining ingredients, and pour into the prepared pie crust. Bake 15 minutes, then lower the temperature to 350 degrees. Bake another 35-40 minutes, until a knife inserted one inch from the edge comes out clean. The center of the pie will still be wet looking. Cool completely (2-3 hours) before serving. Most people don't know that pumpkins came from Central America, and are 90 percent water. The biggest pumpkin pie ever baked was about five feet in diameter and clocked in at 350 pounds. It took 80 pounds of cooked pumpkin, 12 dozen eggs, 36 pounds of sugar, and took six hours to bake.