The RedBird Cafe's ~ Universally Acclaimed ~ fresh Pumpkin Pie

Preheat oven to 425 degrees...

Prepare and lightly flour a 9" deepdish pie pan with single crust (can be prebaked, or homemade). Brown lightly in oven; set aside.

In blender (or mixing bowl) pour:

2 cups fresh cooked pumpkin pulp (cooled); pureed, if possible...
1 cup light brown sugar well packed
1/4 tsp. salt
1 T. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
1/8 tsp. vanilla
3 eggs

Blend well. Add 1 can evaporated milk and blend again. Pour into prepared pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees, and bake 1 hour longer, or until knife inserted in center comes out clean. ****During the last 15 minutes of baking, place cinnamon stick in center of pie top.**** Makes a really big pie, and lots of great bowl-licking!!

Serve warm - feeds four to eight, depending on lust for sweets...