This pumpkin pie recipe is my mother’s and  I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas.  The custard has the perfect balance of cinnamon and ginger and is fantastic served with vanilla whipped cream or ice cream.

Enjoy!

INGREDIENTS

1 cup pumpkin

3/4 cup white sugar

1 cup milk

2 eggs beaten

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

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