Lyons Family Cookbook

Pumpkin Pie

1

lb

fresh pumpkin (2 cups)

3/4

cup

brown sugar

1 1/2

tsp

cinnamon

3/4

tsp

ginger

3/4

tsp

nutmeg

1/4

tsp

salt

1/4

tsp

cloves

1 1/2

tsp

vanilla

3

eggs

1

can

evaporated milk (5 1/3 oz. = 2/3 cup)

1/2

cup

half and half

1

Put all ingredients in blender until well-blended. Pour into 9" pastry-lined pie shell. Cover edge with foil.

2

Bake in 375° oven for 25 minutes. Remove foil and bake for 25-30 minutes more or till a knife inserted off-center comes out clean. Cool, cover and chill to store.

Use 1/2 recipe of CLASSIC or FOOL-PROOF PIE CRUST recipe in this cookbook.