PUMPKIN PIE

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Recipe byMcFamily

Notes:

Got this recipe from my sister, Evelyn. Her son, David, loved this pie so much that one Thanksgiving when he was about 13 or 14 years old he ate both of the pies she had placed in the pantry overnite. Imagine her reaction when she was ready to serve dessert!

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Ingredients:

4 eggs
3 1/2 cups pumpkin (1 large can of pumpkin works here)
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1 tsp. pumpkin pie spice
1 1/3 cup sugar (brown, white, or mixed)
4 Tbs. melted butter
1 3/4 cup hot milk (either canned or fresh)

Beat the eggs. Add and mix well the pumpkin, salt, spices and sugar. Add and stir well the butter and milk. (Evelyn had the note, "You can use either canned or fresh milk, I use fresh milk because I think the canned milk makes too rich a filling") Pour into unbaked pie shell. Bake 15 minutes at 450 then at 350 for the remainder of the baking time (about 35 minutes). Silver knife should come out clean when poked into middle of filling, if pie is done.