Grandma’s pumpkin pie recipes

From Betty Cooper’s recipe book (prepared for all her children!):

*Take your choice of either recipe, both are excellent.

• 4 eggs well beaten
• 28 oz can pumpkin
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• 2 cups milk
• 2 unbaked pie crusts

Mix all ingredients together in order given and pour into pie crusts.  Bake in 400 oven – about 45 minutes (until knife comes out clean in centre).

OR

• 1 28 oz can of pumpkin
• 2 cans (12 ox each) Carnation milk (not sweetened condensed)
• 4 eggs beaten
• 1 1/2 cups brown sugar
• 2 tbsp all purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 2 unbaked pie shells

Mix all ingredients together and pour into pie shells.  Bake 450 oven – 20 minutes or 350 oven – 40 minutes (til knife comes out clean)

I’ve made both these pies many times and they are equally good.  Serve warm with whipped cream

I have learned the hard way it’s best to put pumpkin pies on a cooky sheet when putting in the oven -save spills and messy oven!!