This is a pumpkin pie like Grandma used to make. I used a Neck Pumpkin kept over winter from last year's garden. First the pumpkin was peeled and cut into medium size pieces, then placed in a large pan with about a cup of water, covered and cooked on medium heat until tender. This created enough pumpkin for four pies. The following recipe, however, is for two pies. It is a good idea to measure excess pumpkin in correct portions for your recipe and freeze for later use.
Preheat oven to 425 degrees
I place the following ingredients in my Vita Mix and blend at medium speed.
1 cup milk or soy milk 1 1/2 cup brown sugar
3 cups cooked pumpkin 4 eggs
1/2 teaspoon salt 3 tablespoons butter or smart balance
4 tablespoons flour 1/2 teaspoon salt
2 teaspoons vanilla extract
Variation: For a spiced pumpkin pie add - 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 2 tablespoons molasses.
After blending pour into two pie crusts, The Best Pie Crust
Bake at 425 degrees for 10 minutes, then at 325 degrees for 25 minutes or until done.