Better Homes and Gardens pumpkin pie

 Better Homes and Gardens from mama’s old cookbook.

Mama always used the larger quantity of spices  

1½ cups cooked or canned pumpkin

3/4 cup sugar 

½ teaspoon salt

1/2 to 1* teaspoon ginger

1 to 1 1/4* teaspoons cinnamon

1/4 to 1/2* 'easpoon nutmeg

1/4 to 1* teaspoon cloves

3 slightly beaten eggs

1/4 cups milk

1 6-ounce can (¼ cup) evaporated milk

1 recipe Plain Pastry

OVEN 450°

Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend.

Pour into 9-inch pastry-lined piepan. Bake in very hot oven (450°) 10 minutes,' then in slow oven (325°) about 45 minutes, or until mixture doesn't adhere to knife.

* Note variation in spice. Use first meas- urement for golden, mildly spiced pie; use starred measure for richly spiced pie.

Pecan-Pumpkin Pie: Sprinkle Pumpkin Pie with 3 tablespoons chopped pecans before baking.