Mom’s Pumpkin Pie

This was my moms favorite pie. She made one every thanksgiving. This is my take on moms Pumpkin Pie. I change it up a bit by adding vanilla.

Mom’s Pumpkin Pie:

1 1/4 cups pumpkin puree, canned or fresh

3/4 cup sugar

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

1/2 teaspoon vanilla extract

1 unbaked pastry shell (9-inch)

Combine pumpkin, sugar, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Serve with plenty of whipped cream.

Happy Thanksgiving from my family to yours.

Hope to see ya’ll soon.