A yummy pumpkin pie by LEO
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1 16 ounce can pumpkin ⅔ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 3 eggs 1 5-ounce can (⅔ cup) evaporated milk ½ cup milk (you can make your own crust or buy one premade)
DIRECTIONS
First do the filling, in a mixing bowl combine the pumpkin, sugar, cinnamon, ginger, nutmeg and eggs. Beat lightly with a fork. Slowly pour in evaporated milk and milk whilst stirring. Mix well. Place the pie crust in a 9-inch pie plate on the oven rack; pour in filling. Cover the edge with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake for another 25 minutes or until a knife insert comes out clean. Set out to cool. We like to serve it with whipped cream but you don’t need to. Makes 8 servings. 60
