Pumpkin Pie - a recipe from New Orleans

2 -8” pie crusts, unbaked

3 eggs

1 cup evaporated milk

1 cup sugar

1 cup pumpkin, fresh*

1/8 teaspoon salt

½ cup butter, melted

½ teaspoon each cinnamon, nutmeg, allspice, and ginger

¼ teaspoon cloves

¼ teaspoon fresh grated nutmeg

Topping: 1 cup heavy cream

Beat eggs, milk, and sugar together.  Mix in all other ingredients and pour mixture into pie crusts.  Bake in a 400 degree oven for 40 minutes.  Serve with fresh whipped cream.

* Cut small baking pumpkins in half and clean out all the seeds and pulp.  Place pumpkin halves skin side up on foil lined baking sheet and bake for 45 minutes to an hour.  Scoop out the pumpkin and puree the pumpkin in a food processor.