3 Eggs
16 oz Solid pack pumkpin; canned
1/2 c Packed brown sugar
1/2 c Sugar
1 1/4 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Nutmeg
1/2 ts Salt
3/4 c Milk
1/2 c Whipping cream
9 inch pie shell; unbaked
Whipped cream In large bowl, beat eggs slightly. Add pumpkin, sugar(s), cinnamon, ginger, nutmeg and salt and mix well. Add milk and cream and mix well. Place pie shell on oven rack, then pour in pumpkin filling. Bake 60 to 70 minutes at 350 degrees. Cool on a rack. Just before serving, decorate with whipped topping. Several years ago, I clipped this recipe from the Houston Chronicle. Since then I have shared this recipe with friends and neighbors and all agree, this is the best pumpkin pie ever! Try it, you’ll like it!! Ruth Golden NKFW57B —–