Pumpkin Pie (from Scratch!)

I thought this tasted better than using pumpkin from a can. It was easier than I thought too :)

"Real" Pumpkin Pie

Cut pumpkin (must be a sugar pumpkin) in half without stem. Scoop out seeds and strings. Place cut down on foil lined baking sheets. Cover with foil. Bake 350 until tender, about 1 1/2 hours. Cool. Scoop out flesh and mash with potato mash or food processor until smooth. Drain if too watery.

1 1/3 cup smooth pumpkin

1 1/3 cup sweet condensed milk (or 1 can)

1 egg

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1 cup hot water

Beat together until just smooth. pour into 9" pie shell. Bake @ 375 for 55 to 65 minutes. (center will still move slightly) Cool for 2 hours and enjoy (mashed pumpkin will hold 5 day in refrigerator)

Peanut Butter Pie

We had this last year for Ernest's birthday and it was great! This recipe is from Jeff's sister Julie, who's an amazing cook.

Peanut Butter Pie

graham cracker preformed pie crust (or make your own)
1 box instant vanilla or french vanilla pudding
1 cup milk
½ carton cool whip (save other half)
½ cup smooth peanut butter
¾ to 1 cup powdered sugar

Mix first 4 ingredients together and set aside. Mix peanut butter and powdered sugar until little balls form.

Layer in crust:
1/3 cup peanut butter mixture
Pudding mixture
1/3 cup peanut butter mixture
Other half of cool whip carton
Last of peanut butter mixture.

Chill and enjoy!