Pie Slider

Pumpkin Pie

Pumpkin Pie
From the Better Homes and Garden Cookbook (It's so old I can't find a publication date.)
Recipe type: Dessert
  • 1½ cups canned pumpkin
  • ¾ cup sugar
  • ½ tsp. salt
  • 1¼ tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 3 slightly beaten eggs
  • 1¼ cups milk
  • 1 6 oz. can (⅔ cup) evaporated milk
  • 1 9-inch unbaked pastry shell
  1. Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake in hot oven (400⁰) 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
I usually double it because then I can use a regular size can of evaporated milk, plus, my pie crust recipe makes two shells.
Also, if using homemade pumpkin, you can cut the regular milk down by half and it will cook better.