Pumpkin Pie

This is easy for me to post since I made one tonight. It’s my favorite pie recipe.

1 1/2 c sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
4 eggs
1 double size can of pumpkin 29 oz.
1 1/2 c powdered milk
1 c water
2 pie crusts (this is a double batch)

Mix everything from sugar to water in a large bowl. Make pie crust. Pour mix into unbaked crust. Bake at 425 F for 15 min. then 305 F for another 40-50. When a toothpick comes out clean, it’s done. Serve immediately or refrigerate.

I like to mix this up, then bake half and freeze the other half to bake later. Then later all I have to do is pop the frozen mix into a pie shell and bake. Remember to use the powdered version of cinnamon, ginger, and cloves and the whole ones don’t go over so well. Hey, you know, people actually do that sort of thing sometimes.