- 1 1/4 cup pumpkin (10 oz)
- 3/4 cup sugar (150 g)
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon flour
- 2 eggs, beaten
- 2 tablespoons water
- 1 cup canned evaporated milk
- 1/2 teaspoon vanilla
- Pie pastry
Combine pumpkin, sugar, salt, flour, spices in bowl. Stir in eggs, milk, water and vanilla.
Notes:
- This recipe does not include nutmeg or clove, and has about half as much ginger as Libby’s recipe.
- This recipe calls for only 10 oz pumpkin. Standard small can is 15 oz.
- This recipe calls for a 9″ pan.