-
1
Preheat over to 375 degrees F.
-
2
Cut Sugar pumpkin(Sugar pumpkins are the smaller/cute looking pumpkins) in half, scooping out the seeds and string like portions.
-
3
Cut the pumpkin into chunks.
-
4
Place chunks of pumpkins into a large saucepan and fill pan with water about 1 inch in depth.
-
5
Bring water to a boil.
-
6
Reduce heat to low, cover and simmer for 30 minutes or until tender.
-
7
Drain, cool, and remove the peel.
-
8
Next, strain the pumpkin pulp with cheesecloth, so that the pulp is dry enough to be held like dough.
-
9
(Remember that for one pie, half is all you need, but if you want to make two pies, use the whole pumpkin).
-
10
While the pumpkin is being cooked, prepare the crust by mixing together in a large bowl, graham cracker crumbs(a great way to finely grind the graham cracker is to put the crackers into a 1 gallon zip log bag and using the flat side of a tenderizer, simply bash the crackers in the bag), sugar, melted butter, and cinnamon until well blended.
-
11
Press mixture into an 9 inch pie plate until the crust is about 1/8th of an inch in thickness.
-
12
Bake at 375 degrees F (190 degrees C) for 7 minutes, then cool.
-
13
(Repeat process for two pie crusts).
-
14
Preheat oven to 400 F (200 degrees C).
-
15
In a blender, mix together well strained pumpkin pulp with evaporated mild, condensed milk, eggs, brown sugar, salt, cinnamon, all-spice, ginger, nutmeg, vanilla extract, and orange extract, until well blended.
-
16
Pour mix into crust(s).
-
17
Bake 38-40 minutes at 400F Let pie rest for about 30 minutes before servings.
-
18
Enjoy!
