Mother Linda's Pumpkin Pie

by Linda Joyce Forristal, CCP, MTA

Maple sugar makes this pie just sweet enough. This recipe makes two 10-inch deep-dish pies, one for your family and one for a friend’s.

6 eggs

1 16-oz. can pumpkin

1 28-oz. can pumpkin

2 ½ cups maple sugar

1 ½ tsp. salt

1 tbsp. cinnamon

1 ½ tsp. ginger

¾ tsp. cloves

3 12-oz. cans evaporated milk

Pie crust for two 10-inch pies

Beat eggs; add pumpkin and mix lightly. Add maple sugar, salt, and spices. Mix again. Add evaporated milk and mix well on low speed. Pour into tow prepared 10-inch pie crusts. Bake at 425°F until crust just starts to turn golden. Quickly reduce heat to 350°F and cook for an additional 50 minutes, or until knife inserted in the center comes out clean.  Remove and cool on a wire rack.

	Enter your search terms
	Web www.motherlindas.com