Grandma's Pumpkin Pie

Author

Grandma & Gail

---

Recipe

Large Batch - 2 Pies

Measurements	Ingredients
One Large Can (3.5 to 4 cups)	Pumpkin Puree
Two Cups	Milk (Fresh or Canned, diluted a little)
Three	Eggs, Beaten
Two Cups	Sugar
Two Teaspoons	Cinnamon
Two Teaspoons	Salt
One Tablespoon	Butter, Melted
Four Tablespoons	Cornstarch
Two	Uncooked Pie Crusts (8-inch)

Single Large Pie

Measurements	Ingredients
Two Cups	Pumpkin Puree
One Cup	Sugar
Two Tablespoons	Cornstarch
One & $\frac{1}{2}$ Cups	Milk (Canned or Fresh)
One	Egg
One Teaspoon	Cinnamon
One Teaspoon	Salt
One Tablespoon	Butter, Melted
One	Uncooked Pie Crust (Large)

---

Instructions

Large Batch

1. Preheat oven to 425°F.
2. Dissolve four tablespoons of cornstarch in some of the milk.
3. In a large bowl, stir everything together well into the pumpkin: the cornstarch/milk mixture, the rest of the milk (added last), three beaten eggs, two cups of sugar, two teaspoons of cinnamon, two teaspoons of salt, and one tablespoon of melted butter.
4. Pour the filling into two uncooked pie crusts.
5. Bake at 425°F for 15 minutes.
6. Then, reduce the oven temperature to 325°F and bake for an additional 45 minutes, or until a wet knife put into it comes out clean.
7. The pie will look quite solid and will cool more solid.

Single Large Pie

1. Preheat oven to 425°F.
2. Stir together all ingredients (two cups pumpkin, one cup sugar, two tablespoons cornstarch, one and a half cups milk, one egg, one teaspoon cinnamon, one teaspoon salt, and one tablespoon melted butter).
3. Pour the filling into an uncooked pie crust.
4. Bake at 425°F for the first 15 minutes.
5. Then, reduce the oven temperature to 325°F and bake for an additional 45 minutes, or until a wet knife put into it comes out clean.
6. The pie will look quite solid and will cool more solid.

---