Pumpkin Pie

Just as with the apple pie, pumpkin pie plays a key role at Mom's Thanksgiving. I love both apple pie and pumpkin pie, but I think my current favorite is pumpkin pie. Actually, I can't get enough of anything made with pumpkin: pumpkin scones, pumpkin cookies, pumpkin granola, pumpkin latte. I could go on. If it has pumpkin in it, you can bet I will like it.

This pumpkin pie recipe is fairly standard, as far as pumpkin pies go. You will need to adjust the cooking time to suit your oven. Mom says that it usually takes longer time in her oven for this custard-style pie to set. Be patient and let the pie cook properly, otherwise you will have a gooey mess on your hands.

Pumpkin Pie

• pie pastry
• 1 can (15 ounce) canned pumpkin
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 2 eggs
• 1 1/2 cup milk

Line a pie pan with the pie pastry. Blend all other ingredients and pour the pumpkin mixture into pie shell. Bake at 450 for 10 minutes. Turn the oven temperature down to 350 and bake for 50 to 60 minutes more until the center is firm and a knife inserted into the pie comes out clean. Allow to cool before cutting.