Grandma's Pumpkin Pie

I grew up eating my grandmother's pumpkin pie every Thanksgiving and I make my Grandma's Pumpkin Pie every Thanksgiving now, but not everyone wants to try it. I was astounded the first time I went to my husband's grandmother's house for Thanksgiving dinner...her pumpkin pie was ...well, let's say a pale orange. I didn't even recognize it...I thought maybe it was sweet potato pie or something else I had heard of but never seen. Instead it was pumpkin pie...unspiced pumpkin pie. There are plenty of people who like their pumpkin pie that way, but I am not one of them. In fact a few years ago, I took one of my pumpkin pies (a dark, rich orange), and no one at Nanny's would even try it. HMPH! So if you like your pumpkin pie to have a little kick, here's my Grandma's recipe. I guarantee it is yummy!

Grandma’s Pumpkin Pie
Sylvia Powell Lemley, my grandma

Ingredient:

½ cup brown sugar
½ cup white sugar
2 cups cooked (cooled) pumpkin
2 tsp corn starch
3 eggs
3 tsp pumpkin pie spice
½ tsp nutmeg
½ tsp clove
½ tsp allspice
½ tsp salt
Shake of pepper
1 tsp vanilla
1 large can evaporated

Makes 2 small or 1 large pie

Directions:

1. Beat corn starch into cashew or pumpkin, add eggs and beat. Add sugar, spices and milk. Beat well with a wire whip.
2. Bake 15 minutes at 450 degrees, then 350 degrees for 40 to 50 minutes.