This is the recipe of Ruth Cross Walley, submitted by Yvette Potter, from the Jesse Cross part of the family. The original recipe is for two large pies. Since we (Andy) just finished the previous two pies, I decided to reduce the recipe by half and make one pie. Here's my half recipe:
Mix 1/2 cup brown sugar, 1/2 cup white sugar, 1/4 t salt, 1 1/2 t pumpkin pie spice, and 1 T flour with 1 1/2 cup pumpkin. Beat 2 eggs until frothy; add a can of condensed milk and another 1/2 cup regular milk and mix. Add to pumpkin mixture. Pour into a frozen pie shell. I had leftover filling, so probably could have made another pie anyway.
Bake at 450 for 10 minutes, then at 325 for 45 minutes. I don't know if I ever had the temperature quite right, since the Cranberry Bread had been cooking for an hour, and I ended up cooking the pie an extra 20 minutes or so until my knife came out clean when inserted. Classic!
Mix 1/2 cup brown sugar, 1/2 cup white sugar, 1/4 t salt, 1 1/2 t pumpkin pie spice, and 1 T flour with 1 1/2 cup pumpkin. Beat 2 eggs until frothy; add a can of condensed milk and another 1/2 cup regular milk and mix. Add to pumpkin mixture. Pour into a frozen pie shell. I had leftover filling, so probably could have made another pie anyway.
Bake at 450 for 10 minutes, then at 325 for 45 minutes. I don't know if I ever had the temperature quite right, since the Cranberry Bread had been cooking for an hour, and I ended up cooking the pie an extra 20 minutes or so until my knife came out clean when inserted. Classic!
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