Mom’s Pumpkin Pie Recipe

From The Kitchens of Catherine Otterson
Pumpkin Pie Recipe

9 inch Pastry Shell unbaked
2 Tablespoons melted butter
1 1/2 cups canned pumpkin
1 Tsp. Ginger
1 Tsp. Cinnamon
1/4 Tsp. Mace
1/4 Tsp. Ground Cloves
2 Eggs
2 Tablespoons Flour
1 Cup Brown Sugar
1/2 Tsp. Salt
1 Cup Milk or Milnot

Stir melted butter into pumpkin along with spices. In a separate bowl beat eggs until light and frothy. Stir flour, sugar, salt and milk into beaten eggs.

Mix egg and pumpkin mixtures together. Gently pour filling into unbaked pastry shell.
Bake 450 degrees for 15 minutes then reduce oven to 375 degrees and bake 45 more minutes. Test with toothpick.

> I use 1 whole 14 oz can of pumpkin. For a deeper pie shell I add 4 more oz pumpkin and about 1 more oz milk.
I also mix the 4 spices together before stirring into pumpkin.