Pumpkin Pie

This recipe is from my mother.  I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas.  It has the perfect balance of cinnamon and ginger.  Serve with vanilla whipped cream or ice cream.

1 cup pumpkin

pumpkin-pie
Serve with whipped cream or ice cream.

3/4 cup white sugar

1 cup milk

2 eggs beaten

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

Mix ingredients together and pour into a pie shell using recipe of your choice.  Bake 450 degrees Fahrenheit for 10 minutes.  Lower to 350 degrees Fahrenheit and bake for 35 minutes or until the center no longer jiggles.

For a pie shell recipe view the coconut tarts recipe here.

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