Sweet Harvest Pumpkin Pie

Ingredients

• 1 can (15 oz.) Sweet Harvest pumpkin
• 2 eggs, slightly beaten
• 1 cup white or brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 can (12 oz.) evaporated milk, top milk or light cream
• 1 (9-inch) unbaked pastry shell

Steps

1. Mix the ingredients in the order given.
2. Pour into the pastry shell and bake in a hot oven (425 degrees) for 15 minutes.
3. Lower the oven to moderate (350 degrees) and bake about 45 minutes more, until a knife inserted in the center comes out clean.

Notes

From a Sweet Harvest Pumpkin can label (“This pumpkin is grown in the best producing area in the country… there is sufficient pumpkin in this can to make one pie”).

From a page of recipe clippings that Rosie Lee saved; the whole page is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.