Pumpkin Pie
Mom made pumpkin pie every Thanksgiving, usually a couple of them. I suspect this recipe came off a can of pumpkin pie filling.
Mom had done pie from scratch before I was born, but she and Dad didn’t think it tasted any better than the canned filling and it was a LOT more work!
Pumpkin Pie
- 1 large can pumpkin pie filling
- 1/2 cup + 1 Tbsp sugar
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 2 Tbsp flour
- 3 eggs
- 2 cups milk
- 2 uncooked pie crusts
Mix the first 7 ingredients together in a large bowl. Beat in the eggs, then milk. Divide the pumpkin mixture between the two pie crusts. Bake at 375 F for 1 hour. Makes 2 pies.