1 c sugar
1/2 tsp salt
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1-1/2 c canned pumpkin (1 15-oz can)
1-2/3 c evaporated milk (1 15-oz can)
1 9″ single crust unbaked pie shell (1/2 pastry recipe)
Mix all ingredients except pie shell in mixer until smooth. Pour into pie shell; bake at 425 F for 15 minutes. Lower oven temperature to 350 F and continue baking about 35 minutes or until a knife inserted into the filling comes out clean. Cool. This is Grandma Burbank’s recipe.
sugar or carb restrictions: Use this pastry dough recipe to replace the linked pastry recipe for the pie crust. Replace sugar with 3/4 c sweetener (we like Swerve, which is erythritol) and replace evaporated milk with 1-2/3 c almond milk for the filling. Make the filling as directed, and bake as directed. With these changes, there are 30 g carbs in the entire pie, or 3.75 g carbs per one-eighth slice.