Mom’S Pumpkin Pie

• 1 can (12 Oz. Can) Evaporated Milk
• 1/2 cups Milk, Or Enough To Make 2 Cups Total When Added With The Evaporated Milk
• 2 Tablespoons Butter
• 3 cups Pumpkin Puree' (canned Or Fresh)
• 2 cups Sugar
• 1 teaspoon Salt
• 1 teaspoon Ground Ginger
• 2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 4 whole Eggs, Slightly Beaten
• 2 whole Single Crust Pie Shells
• 3 Tablespoons Finely Chopped Walnuts Or Pecans

1. Preheat oven to 400 degrees (F).
2. Scald evaporated milk and milk (heat it until it's almost to the boiling point) and then remove from heat. Stir in butter to melt, set aside.
3. Combine pumpkin, sugar, and spices. Add eggs and mix together. Slowly stir in the milk.
4. Split the mixture evenly between the two pie shells. You may have extra leftover (we usually do, especially if we do not use the deep-dish pie pans). If you have extra, just pour into a lightly greased ramekin or similar baking dish for a "crustless pie."
5. Sprinkle nuts over top, then bake for 50 minutes, or until a knife inserted between the middle and edge of the pie comes out clean.

milk, milk, butter, sugar, salt, ground ginger, cinnamon, nutmeg, eggs, pie shells, walnuts

Taken from tastykitchen.com/recipes/desserts/mome28099s-pumpkin-pie/ (may not work)