Pumpkin Pie

Pre-heat oven to 400° F.
To make the pumpkin puree, you’ll need a medium sized pumpkin.
Remove the stem (it will burn), cut the pumpkin in half and remove the seeds and stringy center.
Place the cut side down on a sheet pan and bake for 1 hour.
Scrape all meat off of skin with a spoon and blend into a pulpy liquid in a blender or food processor.
Bake frozen pie crust for 8-10 minutes or until light brown at the same temperature.
Allow to cool.
Increase oven temperature to 450° F.
In a large bowl mix 1 cup of pumpkin puree, sugar, salt and pumpkin spice.
In a small bowl beat eggs thoroughly, then add milk.
Add into the pumpkin mix and mix well.
Fill the pie crusts just below the lip with the pumpkin mixture.
Bake for 10 minutes at 450° F, and then lower to 325° F for another 45 minutes.
During the last 10 minutes, melt mini marshmallows and serve warm.
The center may swell, but will resettle once it cools.

Ingredients:
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ tsp salt
- 2 ½ tsp pumpkin pie spices (a combination of ground ginger, ground cloves, cinnamon and ground all-spice.)
- 3 eggs
- 1 cup evaporated milk
- 2- 9” Deep Dish Frozen Pie Crusts