Granny’s take on this North American traditional sweet dessert often served in the Fall at Thanksgiving time.
- 2 eggs, slightly beaten
- 1 can (16oz.) pumpkin (2 cups)
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 2/3 cup (13oz.)evaporated milk or light cream
- 1 9" unbaked pie shell with high fluted edges
Teresa & Granny with her Thanksgiving basket of fruit.
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