Ruth Meyer
Castle Rock, Colorado
15 oz. canned pumpkin
3/4 c. sugar
1 T. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. milk
3 eggs, beaten
Combine pumpkin, sugar, flour, salt, and spices. Blend in eggs and milk. Pour inpastry shell. Bake at 450° for 10 minutes, then at 325° for 45 minutes or until knife inserted comes out clean. Cool and enjoy!
*NOTE: My sisters and I all seem to call home each Thanksgiving just to get this recipe from my mom, Ruth, again. Delicious pie! ~Vicki
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