Traditional Pumpkin Pie

From 500 Treasured Country Recipes by Martha Storey

Ingredients

2 eggs
¾ c. brown sugar, firmly packed
5 ozs. Evaporated milk
1 ½ tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground nutmeg or mace
2 Tbsp. boiling water
1 ½ c. pumpkin puree
¼ c. half-and-half
1 9-inch piecrust, unbaked

Directions

1. Preheat oven to 425 degrees.
   
2. In a medium-sized bowl, beat the eggs. Add the sugar, milk, cinnamon, salt, ginger, nutmeg and water.
   
3. Place pumpkin and half-and-half in a large bowl. Add the egg mixture, blend well.
   
4. Pour mixture into the pastry shell. Bake for 15 minutes, then lower the heat to 300 degrees and bake for 25 minutes longer, or until the filling completely coagulates except for a small circle at the center.
   

   *** We made this last Thanksgiving with puree from one of the pumpkins in the harvest. It was absolutely delicious!

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