Recipe 27- Pumpkin Pie

                                                                   PUMPKIN PIE

1 unbaked 10-inch pie shell
1 egg white. lightly beaten
2 eggs
2/3 C milk
1 1/3 C evaporated milk
1 C granulated sugar
1 T ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 pound (2 cups) mashed fresh or solid-packed pumpkin (not pumpkin-pie filling)

Preheat oven to 350 degrees.  Brush bottom of pie shell with egg white and set aside.
In a large bowl, beat eggs. Add milk and evaporated milk and mix. Add sugar, cinnamon, ginger,cloves,nutmeg, and salt. Mix well. Add pumpkin and mix well.  Pour mixture into prepared shell. Bake for 1 hour. Remove pan top wire and cool.  Serve with whipped cream, if desired.

Ratings (out of five)
Difficulty *
Taste ****

My mother Carol Callaghan had given me a cookbook entitled "Kathleen's Bake Shop Cookbook" that she had picked up from Kathleen's Bake Shop in Southampton,Long Island, New York.  My mother told me that the bakery was terrific. Over the years, when I have baked, I always follow the recipes in this cookbook.
I served this pie at Thanksgiving 2013 for my family and the Paul McCarthy family. It was a hit!