What should I do with my Jack O Lantern after Halloween?

MAKE A PIE!

Equipment:
* A big knife
* A large spoon
* A big pot
* A steamer basket
* A large microwaveable bowl
* 1 round cake pan (about 9” = 23cm across)
* A blender

Ingredients:

For the pie:
* 3 cups (700ml) of cooked, blended & sieved pumpkin
* 1 cup (250ml) of brown sugar
* 1.5 teaspoons (7.5ml) of ground cinnamon
* 1 teaspoon (5ml) of ground cloves
* 1 teaspoon (5ml) of ground allspice
* 1/2 teaspoon (2.5ml) of ground ginger
* 4 large eggs
* 1 tube (500ml) sweetened condensed milk

For the crust:
* 16 Diget cookies
* ½ a cup (100ml) of butter

Optional:
* Whipped Cream
* Vanilla Ice Cream

Instructions:

1) Slay your Jack O’ Lantern
(or, if you are using a whole pumpkin, cut it in half and scoop out all the flesh and seeds…You can keep the seeds to roast later!)

2) Place a steamer basket in a large pot and fill the pot with water until the water level is just below the steamer basket. Place half of the pumpkin face down and cook covered for 30 minutes.
3) You can also cook the other half of your pumpkin/Jack O Lantern in the microwave. Cut it up into quarters and put it face up in a microwavable bowl. Fill the bowl with a couple of inches of water, and microwave on high for 25 minutes.

4) ) While the pumpkin is cooking, crush 16 Diget cookies in a plastic bag. Put the cookie crumbs in the cake pan, and pour in ½ a cup (100ml) of melted butter. Mix, and put in the oven at 180*C for 8 minutes.

5) If the pumpkin is soft enough, you should be able to easily scrape out the flesh. Put it in the blender and blend until smooth.

6) Strain the pumpkin mush for a few minutes to get rid of the excess water.

7) You should have approximately 3 cups (700ml) of cooked pumpkin glop. Stir the pumpkin into all the other ingredients, then blend it.

8) Remove the pie crust from the oven. Don’t worry; it’s not fully cooked yet.

9) Pour the blended ingredients on top of the crust.

10)If you have extra pie mix, you can pour it into a smaller cake pan and make a second, crust-less pumpkin pie.

11) Bake at 210*C for the first 15 minutes, then turn the temperature down to 175*C and bake another 45 to 60 minutes, or until a knife inserted into the center comes out clean.