My Pumpkin Pie

This is one of my mothers recipes.

You will need:

2 C pumpkin

½ C brown sugar

½ C white sugar

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 Tbsp flour

Using a whisk, mix the above well then add the following:

3 beaten eggs

1 ¼ C milk (I just use skim)

Pour into a 10 inch pie shell. I think you have 1, if not do a 9 inch & try putting the left over pumpkin mixture in a Pam sprayed (I like to use oil on a paper towel instead) custard type dish & bake. I use to do something like that with a Wt Watcher recipe (lost it), it won’t take near as long.

Cover the edge of the crust with foil, bake in a preheated 425 degree oven for 15 min then decrease temp to 350 degrees.

Bake an additional 25-30 min.

Remove the foil the 15 min before the end of baking time. To check if done, put a table knife in the center (run the knife under a little water first), it should come back clean. If the crust hasn’t browned or if the knife isn’t clean, give it about 5 or so more minutes.

Let pie cool completely, cover & keep in the frig.