yduras

This pumpkin pie is very dense because it's actually a pumpkin pie as opposed to a pumpkin custard pie as is more common. I happen to prefer it, but that's possibly because this is the pie I grew up with.

Ingredients

1 large (3½ C) can of pumpkin

½ C flour

4 C sugar

1 T ginger

1 t cinnamon

½ t salt

3 C milk

Filling

mix flour and sugar and add to pumpkin in large bowl

add spices and milk, stir

Bake

15 minutes at 450°

45 minutes at 350°

This makes two pies

Although the recipe technically only calls for two spices, I traditionally spice to taste. Allspice and nutmeg both go well with this.

You can make the pie a little richer by substituting half-and-half for part or all of the milk.

We always served this with fresh whipped cream.