Nancy's Pumpkin Pie

I discovered this year that I actually like pumpkin pie!  I know, after thirty Thanksgivings, it's about time.  Here's one of my favorite recipes that helped convince me that I like it.  It comes from my former coworker in Michigan, Nancy.  I hope you enjoy, this is her mom's recipe.

Pumpkin Pie

 

(heat oven first)

 

1 small can pie filling (there are some with spices added, do not get that, just get the pure pumpkin pie filling)

1 cup brown sugar

1/2 teas salt

1 teas cinnamon

1 teas ginger

1/8 t allspice (optional)  (Mom always left it out, so I have never added either)

3 eggs slightly beaten

MIX all these items together - I use electric mixer

 

1 1/2 cans of canned milk (evaporated milk - small can which is 5.33 oz - I use about 1 1/4 can)

SCALD the milk - which is heat to right before a boil - you will want to keep an eye on it and stir it

 

Then add the scalded milk to your mixture

 

Pour into pie shell

 

Bake at 425 for 10 - 15 minutes (I do 15) THEN

Turn oven down to 350 and continue to bake for 30 - 40 minutes (I usually need the 40)

 

It is done when you put a knife in and it comes out clean