Pumpkin Pie- From Scratch ( In Photos)

Get pumpkins. I like to have a pie pumpkin, and the smaller ones.

Cut them in half, and gut them. Then put them in the oven and bake them till they are soft. I think I usually do 350, for around 30-40 min

clean out the guts, wash the seeds off, and throw out the stem and stringy stuff

                                             Put seeds on a baking sheet and season them.
                                   pop them in the oven with the pumpkins until they are toasted.

when the pumpkins look like this, they are done. let them cool

scoop out the pumpkin flesh from the shell, and put it in a blender with some milk. 

puree until it is smooth

then strain it, to get all the stringy and lumps out.

smooth as budda.  put that in the fridge while you work on the pie shell

Keep the butter cold. 1 1/4 c flour, 1/4 t salt, and 1/2 cup butter- cold, chopped up and cut into the flour

add one table spoon of ice cold water at a time,  and mix the ingreedients together until they

start to ball up. form into a ball, put in fridge and let chill 4 hrs, or over night.

Lightly greese a surface, and roll that dough out!!  make it a little bigger than your pie tin

put it in the pie tin. poke it a bit so there are no air bubbles

Back to that pumpkin- mix in two eggs, a can of sweeten condensed milk, and 1.5t pumpkin spice,3/4 c brown sugar (packed down) and 1/2 t salt. mix then pour that batter into your pie shell. 

bake in the oven for 40 min, at 400f. put a pan under just in case there is spillage. 

take left over dough, and a cookie cutter shapped like  a leaf, and make leaf shapes.

then paint the leaf with red, yellow and orange food coloring. bake the leaf at 400f for10 min.

Stick the leaf on your cooled pie, and enjoy.