Food Friday's: Pumpkin pie in a Jar

Here's a great recipe that I came across in my trusty 4H cook book. Now you can easily make pumpkin pie at any time of the year with fresh pumpkin. I always use up the carved pumpkins after Halloween because I feel bad just throwing away perfectly good pumpkins.


Pumpkin Pie in a Jar

Peel, remove seeds and cut pumpkin into small pieces. Bake, steam or boil in small amount of water until tender. Then put through a sieve. Measure the pumpkin pulp and any juice remaining. Then to each 3 cups of pumpkin add the following:

2 cups sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1 tbsp molasses (optional)

Mix well together and bring to a boil, simmering until quite thick. Stir often to prevent sticking. Seal in hot sterile jars. May be put in hot water for 10 minutes to be sure that they seal.

TO MAKE PIE

2 eggs
1 cup milk
1 1/4 cups prepared pumpkin

Beat eggs well. Add milk and pumpkin, mix well together. Put into unbaked pie shell. Bake at 375F until golden brown.