2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh, roasted in the oven then pressed through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Except for the pastry, mix together all the ingredients well. This is the filling.
Bake the filling only (no crust) in a large casserole dish in hot oven (425 °F) for 15 minutes.
Keep oven door closed and reduce temperature to moderate (350 °F/180 °C) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean.
Cool filling completely on a wire rack.
Make or purchase pie crust pastry.
Roll thin and cut into circles approx 4" in diameter.
Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle.
Fold over the crust into a half-circle and firmly crimp the edges closed.
Slice three small slits in the top for venting.
Place on a greased cookie sheet.
Bake only until crust is a light golden-brown, approx 10 minutes.
Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!