Pumpkin Pie, adapted from the Osterizer cookbook 1 cup skim milk 2 eggs 1.5 cups pumpkin 2/3 cup packed brown sugar 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp cloves 1/4 tsp allspice 1 tsp vanilla extract Whirl all ingredients together in blender or food processor. It works best if you mix the spices into the brown sugar with a spoon first. Make or buy a pie crust for a 9 inch pie. Pour into pie crust. There will be too much, don't overfill. Put excess in small ramekin, usually 2 or 3. Bake at 425 for 15 minutes; reduce heat to 325 and bake for 45 minutes more, until a knife inserted comes out clean. The original called for 1/2 C milk and 1/2 C light cream, so you can substitute something with butterfat if you prefer. If you just want to make pudding instead of pie with crust, adding 1/4 cup flour seems to improve the result. If you're not using a standard butter and flour pie crust (which is what the initial high temp is for: cook the crust) then you can just bake everything at 350.