Pumpkin Pie
(1)
16oz.
can pumpkin
¾ cup
sugar
1
tsp. ground cinnamon
½ tsp.
ground ginger
½ tsp.
ground nutmeg
3
eggs
(1)
5 1/3oz. can (2/3 cup) evaporated milk
½ cup
milk
pastry
for single-crust pie
pre-heat
oven to 375º
In
a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg and ½ tsp.
salt. Add eggs; with a fork, lightly
beat eggs into pumpkin mixture. Add the
evaporated milk and milk; mix well.
Place a pastry lined 9-inch pie plate on oven rack; pour in pumpkin
mixture. Cover edge of pie with
foil. Bake @ 375º for 25 minutes. Remove foil; bake for 25 to 30 minutes more
or until a knife inserted off-center comes out clean. Cool. Cover and chill to
store. Serves 8