Pumpkin Pie

by Grandma Edith Malloy

10" pie (or deep 9")

Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten

Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.

Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.