This is my all time favorite pumpkin pie, the only one I really like. I'll eat others but for me none compare. My mother started making this in the late 50's and we've been making it ever since. I usually double the recipe and make two pies but here is the single version.
Pumpkin Pie
1 1/2c. canned pumpkin
3/4 c. sugar
1/2 t. salt
1 to 1 1/4t. ground cinnamon
1/2 to 1 t. ground ginger
1/4 to 1/2 t. ground nutmeg
1/4 to 1/2 t. ground cloves
3 eggs slightly beaten
1 1/4 c. milk
6 oz. can evaporated milk
1 9" pie crust.
Blend the Pumpkin and other dry ingredients. Blend in beaten eggs. Slowly add milk, then evaporated milk. Pour into a deep prepared pie crust, be sure to crimp edges of crust to stand up, makes a full pie. Bake at 400 degrees for about an hour until a knife comes out clean. - I like it to be a bit browned.
Pumpkin Pie
1 1/2c. canned pumpkin
3/4 c. sugar
1/2 t. salt
1 to 1 1/4t. ground cinnamon
1/2 to 1 t. ground ginger
1/4 to 1/2 t. ground nutmeg
1/4 to 1/2 t. ground cloves
3 eggs slightly beaten
1 1/4 c. milk
6 oz. can evaporated milk
1 9" pie crust.
Blend the Pumpkin and other dry ingredients. Blend in beaten eggs. Slowly add milk, then evaporated milk. Pour into a deep prepared pie crust, be sure to crimp edges of crust to stand up, makes a full pie. Bake at 400 degrees for about an hour until a knife comes out clean. - I like it to be a bit browned.
