For 9” pie:
- 1 3/4 c mashed cooked or canned pumpkin
- 1/2 t salt
- 1 3/4 c milk
- 3 eggs
- 2/3 c brown sugar (packed)
- 2 T granulated sugar
- 1 1/4 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
- 1/4 t cloves
Heat oven to 425ยบ (hot). Beat all ingredients together. Pour into pastry-lined pie pan. (For crispness, have bottom pastry a little thicker than 1/8”.) Bake 45 to 55 min., or until a silver knife inserted 1” from side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold.
I often have some left over, and put it into a ramekin in the oven with the pie. Makes a nice single serving of pumpkin custard. Just watch it, as it will get done much before the pie.