1 and 3/4 cup canned pumpkin
1 cup dark brown sugar
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon ginger
2 eggs
2 tablespoons butter
tall can of evaporated milk (which is 12 ounces)
Single pie crust – fluted to the size of the pan
Mix all ingredients together with wire whisk until smooth. Pour into prepared pie shells.
Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees fro 45 minutes. Check for when knife comes out clean.
Note: I usually use the entire can of pumpkin (29 ounces or large can size). I don’t think they sell small cans of milk anymore so the reference to a “tall” can refers to a normal size of evaporated milk. If the filling is too much for the pan I just make a small side pie (with or without crust). I often just use two frozen pie crusts (shells) from the freezer to save having to make and roll out pie crust. Homemade crust is so much better but sometimes you just want a pumpkin pie so a couple of frozen shells work just fine. I am pretty sure this was based on Libby’s original canned pumpkin recipe (back of the label). Mom and I always made homemade pumpkin after Halloween from the small pie pumpkins that Dad grew in the garden. Sometimes the fresh pumpkin after going thru the food mill needed to be cooked down to make thicker and would depend on the growing season pumpkin.
