Mema's Pumpkin Pie

I am from the mountains of NC near Asheville. This is best pumpkin pie you will ever eat! My Mema actually used what she called "Candy Roaster", which is actually squash that they always grew in their garden. I don't garden so I use pumpkin and have even used canned pumpkin.

FYI: Early 20th century Appalachian Thanksgiving feasts included "candy roaster pie," instead of pumpkin pie. The Candy Roaster is highly prolific, with huge (some can weigh up to 60 lbs!) longish fruits of light orange with green tips. It has delicious orange flesh that is highly recommended for baking. The cooked, pureed flesh also freezes very well.

Ingredients:

• 2 eggs
• 1 cup sugar
• 1 can Carnation Evaporated Milk, about 1 2/3 cups
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon*
• 1/2 tsp. nutmeg(
• 1 tsp. vanilla
• 1 1/2 cups cooked and pureed pumpkin

*For a lighter colored pie use pumpkin spice instead of cinnamon and nutmeg.

Directions:

Combine all ingredients in 9 inch deep dish pie crust or 2 small pie crusts.

Bake at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F. and continue baking for 40 minutes. The temps can vary depending on your oven.

This will also make 6 - 8 tarts or 14 small tarts.

Source: from Mama's Recipes by June Medlin

By Denise from NC