Well my son`s girlfriend, parents, did not plant a garden this year.

They have been travelling most of the summer

But seeds came up in the garden patch of different things.
One of which being a pumpkin plant. Actually it was a squash plant, which is even better for pumpkin pie.

He had the great idea, the other day to bring me several of the now ready squash.

He requested, of course, pumpkin pie.

It is now three in the morning and I am off to bed.
Just waiting for the last of the pies to come out of the oven

Ten pies lined up, well there will be when the last two come out of the oven in a few minutes

I just emailed him. He is going to be one happy guy, when he reads this and has those pies in his freezer.

Goodnight or good morning, all

Billie

Here is my grandma's recipe modified by myself to use REAL maple syrup. It is more of a custard and not as thick and paste-like as most pumpkin pies. There are people who HATE pumpkin pie, who actually love this one, - probably for that very reason.

Grandma’s Pumpkin Pie makes 2 9 " pies

2 cup: rich whole milk
2 large beaten eggs
1 ½ cups canned pure pumpkin
1 cup maple syrup
2 Tbl melted butter or margarine
½ tsp ground cinnamon
¼ tsp nutmeg
½ tsp ground ginger
½ tsp salt
Two 9-inch unbaked pie shell
Put milk, eggs, pumpkin, syrup, cinnamon, ginger, nutmeg and salt in blender. Process at medium speed until blended. Pour into pie shell.
Bake in preheated 400F oven 10 minutes. Reduce heat to 350F. Bake 35 minutes, or until centre is still soft but no longer jiggly. Cool to room temperature. Refrigerate to firm up before cutting.