Mom's Pumpkin Pie

Mom's Pumpkin Pie

• 1 ¾ cup pumpkin (canned is fine)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon dried ginger
• ¼ teaspoon cloves
• 2 eggs
• 1 cup cream
• ½ cup milk

Directions

1. Heat oven to 400° F.
2. Prepare your [gluten free] pie crust or get one from the store. Chill the pie crust for 30 minutes before filling.
3. Cook pumpkin over direct heat for 10 minutes, stirring frequently. Remove from heat but keep hot. Mix together sugar, salt and spices and stir into hot pumpkin. Beat eggs, add cream and milk and beat into pumpkin mixture until smooth. Pour into unpricked, pastry-lined 9" pie pan and bake at 400° F. for 25-30 minutes or until an inch circle in the center of the filling remains liquid.
4. Note: Mom used to make 10" pies. She told me that she used 1.5 times the above ingredients for that size pie.