Mom’S Pumpkin Pie

• 2 cups canned pumpkin (try recipe #194908) or 2 cups cooked pumpkin (try Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
• 1 cup sugar
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons flour
• 1 1/2 cups Carnation Evaporated Milk (regular, not 2%)
• 1 unbaked pie shell

1. Preheat oven to 425.
2. Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
3. Add Carnation milk. Beat well.
4. Pour into unbaked pie shell.
5. Bake at 425 for 15 minutes. Reduce oven heat to 350.
6. Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
7. Allow to cool, as cutting into it while hot will cause the pie to deflate!
8. Enjoy with whipped cream or ice cream, should you desire!

pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, flour, carnation, shell

Taken from www.food.com/recipe/mom-rsquo-s-pumpkin-pie-464326 (may not work)