Pumpkin Pie
Shirley Ann Carter
Ingredients
-
1 7/8
Prepared Pie Crust
-
1 7/8
Dash
Nutmeg
-
1 7/8
Dash
Cinnamon
-
1/4
Teaspoons
Ginger
-
1 7/8
Teaspoons
Salt
-
8 7/8
Eggs
-
3 1/2
Cups
Milk
-
1 7/8
Boxes
Brown Sugar
-
1 7/8
Cans
Libbey's Pumpkin (large)
Instructions
Blend all ingredients well and pour into pie shell. Bake as you would a custard pie. Follow directions for oven temperature and time on the can of pumpkin.