TigerHeart wrote:Hi cookin. Hope you're doing great. First of all, thanks for posting the pie.
How do you make it? I can google it. But I want to know how you prepare it. Could you please post the recipe. BTW, it's mouth watering indeed.
I'm doing great, thanks - hope you are too
What a compliment, you want my recipe
It's really my mom's, she used her Betty Crocker cookbook recipe and adapted it here and there over the years.1 3/4 cups cooked, mashed and strained pumpkin - you can buy it in a can (that's what I do), but if you do be careful that it's just pure pumpkin, not the pumpkin pie stuff already mixed and put into a can.
1 3/4 cup milk
2 eggs
2/3 cup brown sugar
3 tbsp white sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
Mix the dry ingredients in 1 bowl and the wet in another.
Slowly add the dry to the wet and mix well.
Pour into a single pie crust into a 9 inch pan.
Cover the edges of the crust with tin foil - several small pieces so that they can be shaped to fit around the pie. Put it onto a cookie sheet just in case it spills over.
Baked in a 425 degree oven for 45 to 50 minutes. Remove the tin foil around the outer crust 1/2 hour after you put the pie in the oven.
The smell in your kitchen will be soooo good, but you tell when it's done by sliding a knife into an area away from the direct middle and it comes out clean. It's ok if the middle looks soft, it will set up as it cools.
Cool it on a rack until about room temp, then refrigerate uncovered. Serve it cold with a generous amount
of homemade whipped cream.The pic I posted has cinnamon sprinkled over it, I don't do that.
Good luck! If anything is unclear, please let me know
I'm ready for the pie 
I'm a gourmand and bigtime foodie 
or this thread gets closed 
Thank you so much!