Ingredients:
2 large eggs
2 cups pumpkin puree ( not pumpkin pie filling)
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1 cup scalded milk
1 unbaked pie shells ( lower crust only)
Directions:
Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
Pour into a pie pan lined with the unbaked pie shell.
Bake for 40 to 50 minutes at 350 F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
Please begin checking slightly before the 40 minute point.
Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don’t know how this will affect the pie.
Servings: Serve
Time preparation: 20 min.
Time total: 70 min.