 |
|
 |
||
|
|
||
|
||
|
||
|
from Wilma Renfro Wilson 1960 4 eggs, beaten 1 can (29oz) Pumpkin 2 cups brown sugar, firmly packed 2 tbsp Pumpkin Pie Spice or 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1/2 tsp cloves 2 tbsp flour 1 tsp salt 3 1/3 cups (2-13oz cans) evaporated milk 2- 9 inch pastry shells, unbaked Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk; mix well. Pour into pastry shells. Bake at 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes our clean. Cool. Store in refrigerator.
|
|
| ||
|