Pumpkin Pie
If you don’t make your own pumpkin puree use Libby’s. The recipe on the can is great too. I use that recipe and double the spices called for. This recipe makes to 9 inch or 1 10 inch deep dish pie with single crust.
4 cups cooked pumpkin
4 eggs, beaten
3 cups evaporated milk or cream
1 1/2 cups sugar
1 tablespoon cinnamon
1 teaspoon ginger (or steep 2 tablespoons fresh grated ginger in 1/4 cup evaporated milk and substitute for 1/4 cup of milk above)
1/2 teaspoon allspice
1/4 teaspoon cloves
Combine all ingredients and pour into pie dough. Baking times will vary depending upon the size of pie plate you choose. Bake at 425 degrees for 15 minutes, reduce heat to 350 and bake until a knife inserted into the custard comes our clean.
See other pie crusts on website.