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Pumpkin Pie Filling

Heritage Recipe from

Evelyn Ackeret, Antelope Grange, California

1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
2 teaspoons cinnamon
2 Tablespoons flour
3-1/2 cups pumpkin
5 eggs, well beaten
3-1/2 cups hot milk

Mix together sugar, brown sugar, salt, ginger, cloves, cinnamon, and flour. Combine with pumpkin and add eggs. Stir in milk. Pour into uncooked pastry. Bake in hot oven at 425 degrees Fahrenheit for about 30 minutes, until filling is set. Test by inserting knife into center. Remove from oven.

Makes: two large pies (9-1/4 inch inside measure)

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