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Pumpkin pie is synonymous with  all things fall. We face Halloween, thanksgiving and picking season. Pumpkin pies are fun to eat, and meet a special criteria in seasons. They are closely associated with fall and early winter.

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Here is a little history on pumpkin pie. Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage.

Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians’ squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America.

Here  are the ingredients:

3 eggs

1 can pumpkin

1 cup brown sugar

1/4 tsp. salt

1/4 tsp. ginger

1 tsp. cinnamon

1/4 tsp. ground cloves

1 tsp. nutmeg

1 can evaporated milk

Pie Shell

Preheat oven to 450 degrees.

Lightly beat eggs. Add pumpkin, sugar, salt, and spices.  Blend well.  Add evaporated milk.  Pour mixture into pie shell. Bake 15 minutes.  Reduce heat to 325 degrees and bake for about 30 minutes or until almost set.  Turn oven off.  Do not open door.  Leave pie in the oven for 40 to 45 minutes.  It should be set when removed.  Cool pie on rack.

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