Pumpkin Pie
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and
flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix
well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan.
Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350°
and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is
set.
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