Pilgrim Pumpkin Pie
From the Kitchen of Judy Montrose
1¾ c canned pumpkin (15 oz can)
¾ c brown sugar, packed
¾ t salt
2 t cinnamon
½ t allspice
½ t cloves
1 t ginger
1½ t nutmeg
1 c undiluted evaporated milk
½ 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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