by Regina Davis

Created on: October 24, 2010

This recipe makes enough pie filling for 4 custard type pies and and a starter for pumpkin pie bread.

•3 c sugar

•2 tsp salt

•7 tsp pumpkin pie spice

•8 eggs

•2 cans of 100% pure pumpkin (29 oz cans)

•3 cans Evaporated Milk (12 fl oz cans)

•4 deep dish pie crusts

•1½ c flour

•1 tsp baking powder

•¾ c chopped walnuts

*Pumpkin Pie

1. Heat oven to 425° F

2. Mix sugar, salt, pumpkin pie spice and eggs in a bowl, beating until eggs are foamy and begin to stiffen.

3. Stir in in pumpkin and mix well, slowly add evaporated milk.

4. Fill pie shells with 3½ c of pie filling and bake at 425° for 15 minutes (while these bake at 425° prepare the pumpkin pie bread).

5. Reduce heat to 350° and bake for 35-45 minutes or until a knife inserted near the center comes out clean.

*Pumpkin pie bread

1.Take the remaining 3 c of pumpkin pie filling and to it add flour, baking powder and walnuts. 

2. Mix until it forms a lose dough, spray a loaf pan (9x5x3) with non-stick cooking spray and fill with dough.

3. Bake w/ pies at 350° for 40-50 minutes or until a knife inserted  in the center comes out clean.

Notes:

Cool pies for 2 hours before serving alone or topped with your favorite whipped topping.

Turn loaf out of pan as soon as it comes out of the oven and serve with butter for a great fall snack or breakfast.

Bread freezes nicely, however, freezing the pies will cause the filling to separate from the pie crust.

Pie filling can be frozen raw if you don't wish to make all 4 pies and/or the pumpkin pie bread.

Pies should be served immediately following cooling or refrigerated.

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