Pilgrim Pumpkin Pie

I’ve been making pumpkin pie most of my life. I have distinct memories of helping daddy make this pie as a small child. He even made the crust, carefully rolling it out on wax paper then wrapping it around the rolling pin to transfer it to the pie plate. I have cut myself and everyone else some slack, and recommend buying a good- quality pie shell. If you want to keep people guessing whether you made the crust or not, you can always allow the crust to thaw, and crimp the edge to give it a more hand made scallop than the machine stamp. If you’ve never made pumpkin pie but love this holiday treat, I encourage you to give it a try!
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Pilgrim Pumpkin Pie
adapted from The Good Housekeeping Cookbook ©1963

Difficulty – Easy
Feeds – 8 -10

INGREDIENTS
1 – 9” Deep Dish Pie Shell
1 cup granulated sugar
1 ½ tsps ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves
½ tsp kosher salt
1 – 15 oz can canned pumpkin
1 – 12 oz can evaporated milk
2 large eggs

Preheat oven to 425 degrees. Line a baking pan with foil, and place the pie shell in the center.  In a medium bowl combine sugar, cinnamon, nutmeg, ginger, allspice, cloves, and salt.  In the bowl of a mixer, add the pumpkin.  Add the sugar and spices, milk, and eggs. Mix until smooth, then pour into the pie shell.  Place in preheated oven, and bake for 15 minutes.  After 15 minutes, turn your oven to 350 degrees for 30-35 more minutes, until the custard is just set.  To avoid the unsightly cracks that form from the pie cooling too quickly, turn your oven off, and open the door about 4 inch, leaving the pie still in the oven.  This will allow the pie to start to cool slowly and avoid thermal shock.  After 30 minutes, remove from the oven and allow to cool completely.