Recipe:

Pumpkin Pie

Source: Passafiume

Pumpkin Pie Filling

Yield: two 9 pie crusts

Quantity
3 large
cup
1 tsp
tsp
tsp

Ingredients

Method

Eggs

Mix eggs, sugar, salt, cinnamon and nutmeg with a

wire whip.

796ml (1 can)

Pure Pumpkin

White sugar
Cinnamon

Salt
Nutmeg

350ml (1can) Evaporated milk

Add pumpkin and milk and continue mixing with wire whip.
When all ingredients all well blended pour into unbaked
pie shell and bake for 15 min. in a preheated oven 425oF.
Then for another 50 min. at 350oF.