1 cup punkin (sic) stock
2 eggs
2/3 cup condensed milk
2/3 cup sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/8 tsp ground cloves
PIE CRUST:
Evenly brush sides, then bottom, of graham cracker crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375 degrees and remove from oven. Put any leftover egg into the punkin pie filling.
PREPARING THE PUMPKIN:
Use any firm punkin flesh scraped from your punkin. Don't use skin or seeds. Cube, and boil as you would potatoes. Drain and mash. Drain again. Firmly pack punkin when measuring, being sure to drain off any excess liquid.
PREPARING THE PIE FILLING:
Combine punkin, eggs, milk, sugar, salt, ginger, nutmeg, cinnamon and cloves in blender or mixer. Blend until smooth. Pour into prepared crust and bake 50 minutes at 375 degrees.
