Old-Fashioned Pumpkin Pie

Ingredients

8-Inch

• Pastry for 8-inch One-crust Pie
• 1 egg
• 1¼ cups canned pumpkin
• ⅔ cup sugar
• ¼ teaspoon salt
• ¾ teaspoon cinnamon
• ¼ teaspoon ginger
• ⅛ teaspoon cloves
• 1¼ cups evaporated milk or light cream

9-Inch

• Pastry for 9-inch One-crust Pie
• 2 egg
• 1 can (1 pound) pumpkin (2 cups)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 1⅔ cups evaporated milk or light cream

10-Inch

• Pastry for 10-inch One-crust Pie
• 3 egg
• 2¾ cups canned pumpkin
• 1 cup sugar
• ¾ teaspoon salt
• 1½ teaspoons cinnamon
• ¾ teaspoon ginger
• ½ teaspoon cloves
• 2¼ cups evaporated milk or light cream

Directions

1. Heat oven to 425 degrees.
2. Prepare pastry.
3. Beat egg(s) slightly with rotary beater; beat in remaining ingredients.
4. Pour into pastry-lined pie pan.
5. (To prevent spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.)
6. Bake 15 minutes.
7. Reduce oven temperature to 350 degrees.
8. Bake 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer and 10-inch pie 55 minutes longer or until knife inserted in center comes out clean.
9. Cool.
10. If desired, serve with sweetened whipped cream.