Eleanore's Pumkinpie Recipe

1½ -2 cups pumpkin (cooked & pureed, or tinned)
2 eggs
2/3 cup brown sugar
1/2 teasp. salt
1-1/2 teasp. of cinnamon
1/2-1 teasp. ground ginger
1/2 teasp. nutmeg
1/8-1/2 teasp. ground cloves
1/2 teasp. all spice (optional)
1 cup evaporated milk - heated (or full cream milk, heated)
2 tablesp. flour (opt.)

1. Combine all ingredients until well blended.

2. Put into unbaked pie shell(s), bake at 425 F for 10 mins., followed by 350 F until set, about 25-30 mins for shallow shells, 40-45 mins for deep dish shells. (If you can poke a table knife in and it comes out clean, it's done.)

Note: You can make your own crust, or buy the frozen ones. Frozen ones come in 2 sizes - ordinally (shallow) and ‘deep dish'. This recipe could be enough for 2 shallow pies, depending on how full you like them. If you use a ‘deep dish' pie shell, you may have a bit too much. Pour the excess into a smaller baking dish and bake as a custard.

If you need the Canadian pie crust recipe, you will find it inside the block of shortening you will need, found in the baking aisle of the supermarkets.