(From an old New England recipe)
My mom made this pie every year around Halloween and Thanksgiving and baked it in an old earthenware pie plate.
It was always one of my favorites and I hope it will be your favorite too!
1 1/2 c. canned PUMPKIN
1 c. DARK BROWN SUGAR
1/2 tsp. SALT
1 tsp. CINNAMON
1 tsp. GINGER
1/8 tsp. ALLSPICE
3 large EGGS, slightly beaten
1 1/2 c. MILK, scalded
Combine pumpkin, sugar, salt and spices and mix well.
Add eggs and milk.
Pour into a 10" unbaked pie shell.
Protect the edges of the pie shell with foil and then remove for the last 10 minutes of baking.
Do not cover the entire pie with foil.
Bake in a 450 degree oven for 30-40 minutes.
Serve with a dollop of whipped cream sprinkled with cinnamon.