PUMPKIN PIE

MAKES ONE 9-INCH PIE

This was always my family's favorite pumpkin pie recipe. My mother got the recipe from a can of pumpkin many years ago. However, when the size of the cans got smaller, the original recipe had to be revised slightly. I use the same ingredients for Sweet Potato Pie, substituting mashed sweet potatoes for the pumpkin.

INGREDIENTS

2 eggs, slightly beaten

1 can (15 ounces) puréed plain pumpkin (or 1-1/2 cups cooked, drained and mashed fresh pie pumpkin)

Scant 3/4 cup granulated sugar

1/2 teaspoon salt (see notes below)

1 teaspoon ground cinnamon, plus more for sprinkling

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 can (12 ounces) evaporated milk, plus regular milk to make 1-2/3 cups

1 9-inch deep dish pie shell (See Favorite Pie Crust recipe.)

2 tablespoons unsalted butter, cut into tiny cubes

Preheat oven to 425° F. Combine first 8 ingredients in order listed. Mix until well blended. Pour into unbaked pie shell. Dot with butter pieces. Sprinkle with extra cinnamon. Bake for 15 minutes. Reduce oven to 350° and continue to bake for 40-50 additional minutes or until knife inserted in center comes out clean. Cool completely on rack before serving. If desired, top individual slices with whipped cream.

Notes: Although the recipe calls for 1/2 teaspoon salt, which is what we used to use, I now use only half of that or less. You can also use less sugar. Skim or reduced fat evaporated milk work as well as full fat.

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