Grpa's Pumpkin Pie With Whipped Cream

• 1 14 cups canned pumpkin or 1 14 cups fresh pumpkin puree
• 34 cup sugar
• 12 teaspoon salt
• 14 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 1 teaspoon allspice
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 12 teaspoon vanilla extract
• 1 (9 inch) unbaked pastry shells
• whipped cream or whipped topping, for garnish

1. 1.
2. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
3. 2.
4. Add eggs; mix well.
5. Add evaporated milk, water, and vanilla; mix well.
6. 3.
7. Pour into pastry-lined pie pan.
8. 4.
9. Bake at 400F for 15 minutes; reduce heat to 350 and bake about 35 minutes longer, or until center is set.
10. 5.
11. Cool pie completely on wire rack.
12. I used whipping cream on top.
13. The middle didn't seem to set very well the first time I tried it, so I popped the second one in for about 20 minutes more and it turned out lovely!
14. So test it with a toothpick.

pumpkin, sugar, salt, ground ginger, ground cinnamon, flour, allspice, eggs, milk, water, vanilla, pastry shells, whipped cream

Taken from www.food.com/recipe/grpas-pumpkin-pie-with-whipped-cream-488830 (may not work)