I have to admit, pumpkin pie
is one of my favorite pies. When fall arrives, so does the thought of pumpkins.
Although the usual color of pumpkins is orange, they come in lots of other
colors, such as green, yellow, red, white, blue and tan. 
Pumpkins are considered part
of the winter squash family and are used as decorations and Halloween jack-o-lanterns.
The ever-famous fall pumpkin contests bring people together to witness the
giant ones which have been known to exceed a ton in weight.
Pumpkins can be consumed in
pies, soups, purees, cakes, and cookies. Even the seeds are roasted and eaten.
In some countries, the leaves are consumed. Whether they are boiled, steamed or
roasted, the pumpkin is part of our country’s traditional autumn harvest.
Here is my recipe for pumpkin
pie.
Pumpkin Pie
¾ cup granulated sugar
1- 2 teaspoons ground
cinnamon
1 teaspoon pumpkin pie spice
½ tsp salt
2 large eggs (beaten)
1 – 15 ounce can of pumpkin
1 can evaporated milk
1 deep dish pie shell
Mix sugar, cinnamon, pumpkin
pie spice, and salt in a large bowl. Stir in pumpkin, and then beaten eggs.
Gradually stir in evaporated milk. Pour into the prepared pie shell. Bake in
preheated over at 425 degrees for 15 minutes. Reduce temperature to 350 degrees
and bake for 40 to 50 minutes more until a knife or toothpick inserted in the
center comes out clean. Cool and serve with whipped cream or vanilla ice
cream. Calories: 230
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