Rene Williams offers this month’s recipe, a treat she says her family has enjoyed every October for years.

Serves: 6-8


·       Small fresh pumpkin, 8-12 inches tall.

·       1 12-oz. can evaporated milk

·       3 eggs

·       ¾ cup sugar

·       ½ teaspoon salt

·       1 ½ teaspoons ground cinnamon

·       1 teaspoon ground ginger

·       ½ teaspoon nutmeg

·       ½ teaspoon ground cloves


  Wash pumpkin, remove seeds, place in bowl and set aside. Cut pumpkin into pieces small enough to fit into metal colander. Place into large pot that holds colander. Fill bottom with water, put on lid. When water boils, reduce to a simmer. After ½ hour, check with fork until pumpkin is soft. Cool, then remove pulp from skin with spoon, place in a bowl. Mash or puree the pumpkin pulp.

  Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later pies, and bread or cookies.

  Add sugar, salt, spices, eggs in bowl and mix well, adding milk. Pour into pie shell, place on foiled, cookie sheet and bake 350°F for 50-60 minutes — until knife comes out clean.