For pies of two different sizes.
From the box of L.S. from Joplin, Missouri.
Pumpkin Pie Filling
| 1 c. sugar | 1-1/2 c. |
| 1-1/4 c. pumpkin | 1 can (2 c.) |
| 2 eggs | 3 eggs |
| 2 c. milk | 3 c. milk |
| 1 t. cinnamon | 1-1/2 t. |
| (crossed out) 1/4 t. cloves | |
| 1/4 t. nutmeg | 3/8 t. |
| (crossed out) 1/8 t. allspice | |
| 1/2 tsp. salt | 3/4 t. |
(Heat milk to scalding.)
425 deg. 45 to 55 min.
Pumpkin Pie filling method (provided by Yesterdish)
For a crust, see the pumpkin pie recipe from the same box.
To make the pie…
- Mix together all dry ingredients. Mix pumpkin, eggs, and milk; then stir dry ingredients into wet ingredients.
- Bake until knife comes out clean.
I’d also suggest lowering the temperature to 375 as soon as you put the pie in. Having the temperature higher when you put the pie in avoids having the oven suddenly cool off when you open it to slip the pie in, but 425 is awfully high for a pumpkin pie.