Pumpkin Pie

This pie is just like the one my mom makes (and several moms before her). Pumpkin pie made its first appearance in 1651 in a cookbook called The True French Cook. The idea was believed to have come from Native Americans, (recorded in 1631) who baked pumpkins and squash alike with milk, honey, and spices in the ashes of a fire pit. There have been many recipes since then that have interesting variations such as apples, currants, and raisins soaked in warmed rum.

• 2 unbaked pie shells
• 2 cups brown sugar
• 1 tsp salt
• 1 tsp ginger
• 1/2 tsp nutmeg
• 4 eggs lightly beaten
• 800 ml (1 can) of pumpkin
• 2 cups of milk
• 1 tsp vanilla

1. Mix sugar, salt, ginger, and nutmeg in a mixing bowl.
2. Add pumpkin and blend well.
3. Stir in lightly beaten eggs.
4. Stir in milk and vanilla.
5. Bake at 450 F for 10 minutes and then reduce to 350 F and bake for 25 minutes more.
6. Cool to room temperature before serving.