Pumpkin Pie

1 16-ounce can pumpkin
2/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Pastry for Single-Crust Pie

For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightlly with a rotary beater or fork. Gradually stir in evaporated milk and milk. Mix well.

Place a pastry-lined 9-inch pie plate on the oven rack; pour in filing. Cover edge with foil. Bake in a 375 degree oven for 25 minutes. Remove foil; bake about 25 minutes more or till a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream, if desired. Cover and chill to store. Makes 8 servings.

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Terri's Country Corner
Last Updated July 18, 1999 by Terri
terriscorner@geocities.com

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