(Prepare pastry for one crust pie)
2 eggs 3 eggs
2 cups pumpkin 2 ¾ cups canned pumpkin
¾ cups sugar 1 cup sugar
½ teaspoon salt ¾ teaspoon salt
1 teaspoon cinnamon 1 ½ teaspoons cinnamon
½ teaspoon ginger ¾ teaspoon ginger
¼ teaspoon cloves ½ teaspoon cloves
1 2/3 cups evaporated milk or light cream 2 ¼ cups evaporated milk or light cream
Heat oven to 425 degrees. Prepare pastry. Beat eggs slightly; beat in remaining ingredients. Pour into pastry lined pan. Bake 15 minutes.
Reduce oven temp to 350 degrees. Bake 9-inch pie 45 minutes longer and 10-inch pie 55 minutes longer or until knife inserted in center comes out clean. Cool. If desired, serve with whipped cream.
Pastry 10-inch one crust pie
1 1/3 cups all purpose flour
½ teaspoon salt
½ cup shortening or ¼ plus 3 Tablespoons lard
3 – 4 Tablespoons cold water
Measure flour and salt into bowl. Cut in shortening. (Chill in fridge a few minutes for flakier crust) Sprinkle in water 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Roll out on flour covered surface. Fold into quarters and ease into pan. Crimp edges.