It's Apple Pies that make the men folk's mouths to water!!

But I'm making pumpkin pies this time.

So I started out with a friend of mine, and we cut the 13.83 lb. pumpkin (named Poor Hogbrain), scooped out his brains, and we baked him for about 30 min at 350° or until soft. Then after we let him cool off, we scooped out his insides and tossed them into a blender along with eggs (2 eggs for every cup of pumpkin). That was about 18 cups of pumpkin, and therefore about 36 eggs. That's a lot of eggs. Funny because I bought 5 dozen, so I still have a bunch left over.

Anyway, then you add milk (1 cup), and cream (1/3 cup), Ginger and Cinnamon (1 tsp each), salt, and 1/2 cup of Brown Sugar (all measurements are per 1 cup of pumpkin, except the spices). That, all mixed together, is the basis for Pumpkin Pie, in case anyone was wondering...

Pour that into a pie tin that you've already filled with a crust (unbaked) and place into an already preheated oven (350° again) and bake for 45 to 60 minutes.

Last night I made 8 pies. Many hours of work.

But the thing is, I only used 6 cups of pumpkin, so it should have only made 6 pies. Was it because I was using large eggs? I don't know, but I think I oughtta tell mother that the bulk (3 pie) recipe really makes 4... Or maybe I'm not filling them up enough.

But I'm excited; the estimation of 24 pies from a single pumpkin makes me happy. Couldn't really begin to tell you why, but it does.

Yay for Holidays.

LB