Mom's Pumpkin Pie

Submitted by Mommy2two

"This recipe is the one we have been using in my family for 4 generations. It is a great basic recipe. It comes from Marjorie Standish's Cooking Down East. It does not use evaporated milk, or condensed milk, which is a good thing for me, because I never seem to have any of either on hand! I have also made this using other types of cooked squash (butternut, acorn, etc.), the picture I posted, is actually made with unpeeled acorn squash. If you use a 9-inch glass pie plate, you will have a little extra filling--just cook it in a ramekin along with the pie."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 3 eggs
• 1⁄2 teaspoon salt
• 2⁄3 cup sugar
• 1 1⁄2 cups milk
• 1 1⁄2 cups cooked pumpkin
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• unbaked 9-inch pie shell

directions

1. Preheat oven to 475 degrees.
2. Combine ingredients in order given, and pour into unbaked 9-inch pie shell.
3. Bake at 475 degrees for 15 minutes then 325 degrees for 45 minutes.
4. Put pie ring around crust if it browns too fast.