Old-fashioned Pumpkin Pie

Recipe by: Mary McGee - Illinois

Here's the most traditional of all holiday pies smooth and mildly spiced. Try the "cousin" to this favorite pie by substituting mashed cooked squash or sweet potatoes for the pumpkin.

8-INCH
1 8-inch pie crust
1 egg
1 1/4 cups canned pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/4 cups evaporated milk or light cream

9-INCH
1 9-inch pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk or light cream

lO-INCH
1 10-inch pie crust
3 eggs
2 3/4 cups canned pumpkin
1 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
2 1/4 cups evaporated milk or light cream

Heat oven to 425 degrees. Prepare pastry. Beat egg(s) slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on rack or on open oven door when filling with pumpkin mixture.) Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 8-inch pie 35 minutes longer, 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 sweetened whipped cream.

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