Description
This is the only pumpkin pie recipe I’ve ever used. It’s been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, “No body likes a skimpy pie!” (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
Ingredients
- 1 egg
- 1 tablespoon all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 1 ½ cups pumpkin puree
- 1 ½ cups evaporated milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons light corn syrup
- 1 recipe pastry for a 9 inch single crust pie
Servings: 8