Colonial Pumpkin Pie
|Mashed cooked pumpkin/One 16-ounce can pumpkin||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Slightly beaten eggs||3|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|9 inch unbaked pastry shell||1|
Combine pumpkin, sugar, spices, and 1/2 teaspoon salt.
Blend in eggs, cream, and milk.
Pour into pastry shell.
Bake at 400° till knife inserted off-center comes out clean, 40 to 45 minutes.
Cool (filling may crack).
1 cup light cream may be substituted for whipping cream and milk.