Pumpkin Pie

Attributed to: Mom

Source: Five Family Cookbook

Category: Pies and Cakes

Prep time: 30 minutes

Total time: 1 hour 20 minutes

Servings: 8

Difficulty rating: 2

Ingredients:

2 Cups (16oz. can) pumpkin 

1 Cup brown sugar

1/2 Teaspoon. salt

1 Teaspoon ground cinnamon 

1 (12 ounce) Can Evaporated milk

2/3 Cup Whole Milk

4 Large or 5 medium eggs, slightly beaten

2 Cups milk (I use about 1 1/3 cups evaporated milk - this is the large can - and fill to 2 cups with regular milk)

Unbaked pie shell

Special Tools/Equipment:

Instructions:

1. Preheat oven to 450 ℉

2. Mix pumpkin, sugar, salt, and cinnamon thoroughly.  

3. Then put in the can of evaporated milk and 2/3 cup whole milk.

4. Beat eggs in a measuring cup and mix with remaining canned milk. Add to the pumpkin mixture and mix thoroughly.

5. Pour into an unbaked pie shell.

6. Bake at 450 degrees for about 10 minutes then reduce heat to 325 degrees for 35-40 minutes. It is done when you stick a plain knife blade into the pie and it comes out clean.