From Hazel’s Kitchen: Pumpkin Pie

INGREDIENTS

1 ½ cups canned or mashed cooked pumpkin
¾ cups of sugar
½ teaspoon salt
½ to 1 teaspoon ginger
1 to 1 ½   teaspoon cinnamon
¼ to ½   teaspoon nutmeg
¼ to ½  teaspoon cloves
3 slightly beaten eggs
1 ¼ cups of milk
1 6-ounce can (² cups) evaporated milk
1 recipe Plain Pastry

Directions

Preheat oven to 400 degrees F ( degrees C).
Thoroughly combine pumpkin, sugar, salt, and spices.
Add eggs, milk and evaporated milk & blend

MY SECRET:
If you like a fluffy pie, save egg whites,
beat and fold into mixture last

 

Pour into 9-inch pastry lined pie pan; “crimp edges”
Bake hot oven (400) 50 minutes or until knife inserted in center comes out clean.

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