Buehler’s Pumpkin Pie

Ingredients

• 1 Buehler’s pie crust
• 1 (15 oz.) can pumpkin
• 2 large eggs
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 (12 oz.) can evaporated milk

Steps

1. Heat the oven to 425 degrees. Get the pie crust ready following the package directions.
2. Lightly beat the eggs. Mix in the pumpkin, sugar, salt, ginger, nutmeg, cinnamon and evaporated milk.
3. Pour the filling into the crust and bake at 425 degrees for 15 minutes.
4. Lower the oven to 350 degrees and bake 45 minutes more. After 15 to 20 minutes of baking, cover the crust edges with strips of foil so they don’t get too brown.

Notes

Makes one 9-inch pie.

A Buehler’s (grocery store) recipe card from Rosie Lee’s recipe box, calling for store brands (Sweet Harvest pumpkin and sugar, Goldhen eggs, Sebree salt, Friendly Farms evaporated milk); directions written in our own words. It’s a companion to Buehler’s Apple Pie.

The top of the printed title tab is cut off on the card, but the whole recipe is there.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.