Pumpkin Pie

Shown above, Pecan Crunch Pumpkin  Pie, Pumpkin Pie and Crustless Pecan Crunch Pumpkin Pie. I used the recipe x 2 (each done separately).

Adding the ingredients which included:
2 large eggs
1/2 cup sugar (I mix the first 2 ingredients together)
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
16 oz pureed pumpkin (one can or 2 cups)
1 can (12 oz) evaporated milk

Adding the evaporated milk

The pumpkin pie filling ready to pour into the pie plates.  I put the pie plates in the oven, and filled the uncooked pie crusts with batter.  I had too much pumpkin pie filling left over, so I just poured that into a greased pie plate and placed into the same oven.

This is the finished Pumpkin Pie.

This is the Pecan Crunch Pumpkin Pie.  The only differnce is that a topping of 1/3 cup chopped pecans, 1/3 packed brown sugar and 1 Tbsp butter were mixed together to resemble a coarse meal and then spread over the Pumpkin pie and put back into the oven for the last 10 minutes of baking time.

Here is a piece of the crustless Pumpkin Pie, essentially it is like a custard, with a bit of whipped cream - very yummy, so now go and ENJOY!