2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned pumpkin (or 2 cups fresh, roasted in the oven)
1/2 teaspoon salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 t. allspice
1 2/3 cups evaporated milk (1 can)
Pam or butter for greasing casserole dish
9 oz. pie crust pastry (enough for two single standard pie crusts)
To make filling add eggs and sugar to a mixing bowl, mix until well blended.
Stir in pumpkin, salt and spices. Add evaporated milk and mix well.
Bake the filling in a large casserole dish that has been buttered or sprayed
with pam. Bake at 425 degrees for 15 minutes. Keep oven door closed and reduce
temperature to moderate (350 degrees) and continue baking for 45 minutes or
until table knife inserted in center of dish comes out clean. Cool filling
completely on a wire rack.
Make or purchase pie crust pastry. Roll pastry thin and cut into circles
approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture
towards one side of the center of the circle. Fold over the crust into a
half-circle and firmly crimp the edges closed. Cut with a paring knife three
small slits in the top for venting. Place on a greased cookie sheet.
Bake at 400 degrees only until crust is a light golden brown, approximately 10
Serve at room temperature.