Cook Book Recipe

Ingredients:

• 1-1/2 cups canned or mashed cooked pumpkin that has been put through a sieve
• ¾- cup sugar
• ½- teaspoon salt
• 1-1/4 teaspoons cinnamon
• ¼- teaspoon cloves
• 1-teaspoon vanilla
• 3 slightly beaten eggs
• 1-1/4 cups milk
• 1-6 ounce can (2/3 cup) evaporated milk

PROCEDURE:

• Mix well the pumpkin, sugar, salt and spices. Blend in eggs, milk, and evaporated milk.
• Pour into unbaked pastry shell. Have edges to stand high, as the amount of filling is generous.
• Bake in hot oven (450ºF.) 50 minutes until knife inserted halfway between center and outside edge comes out clean. COOL.
• Make a flower with whipped cream in the center by putting 1 teaspoon of whipped cream for each petal of flower if desired.
• 6 walnuts or pecan halves placed in center to make a circle is also a nice garnish.

From the book of Best Recipes for the Home

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