Serendipity Ranch

Kitchen Korner

 

Pilgrim Pumpkin Pie

From the Kitchen of Judy Montrose

 

    1  c canned pumpkin (15 oz can)

    c brown sugar, packed

    t salt

    2 t cinnamon

    t allspice

    t cloves

1 t ginger

1  t nutmeg

1 c undiluted evaporated milk

c water

2 eggs, well beaten

1 T flour

Heat oven to 450 F.

Combine sugar, salt, spices, and stir into pumpkin. Stir milk, water, and pumpkin mixture into eggs. Pour most of the filling into the shell. Place pie on oven rack, add rest of filling.

Bake at 450 F for 15 min, then reduce heat to 350 F and bake for 1 hour or until knife comes out clean. Cool on rack.

 

 

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