Pumpkin Pie

By valarieb7

This recipe is from my beloved grandma, Ernestine Buckner Brammer. My mom (Edith Sparks Brammer) alters it by using half of the eggs called for in this recipe, and it still bakes nicely and tastes just as delicious.

Ingredients

• 1 1/2 cups Pumpkin
• 1/2 cup Brown Sugar
• 1/2 cup Sugar
• 1 tsp. Cinnamon
• 1/4 tsp. Salt
• 1 Tbsp. Flour (Self-Rising)
• 1/4 tsp. Cloves
• 1/4 tsp. Ginger
• 4 Eggs, Separated (Mom uses only 2 eggs.)
• 1 cup Milk

Details

Servings 1

Preparation

Step 1

Mix pumpkin and all dry ingredients. Add egg yolks and milk. Mix well. Pour into 9-inch unbaked pie shell and bake at 400°F for about 45 minutes.

For meringue: Whip egg whites, adding 2 or 3 Tbsp. sugar and 1 Tbsp. vanilla. Top baked pie with meringue and return to oven to bake just until the meringue starts to brown.