Each member of my family has a cookbook filled with incredible family recipes, I think maybe printed before I was even born (alright, maybe not that old, but close). Over the many many years the pages are well worn, and even missing. Somedays I hear from a sister who has called all of the other sister, and I am the last hope to see if I still have page 28 in the family cookbook. We LOVE this book! It reminds me of the many trips to Lake Powell, Swiss Days, the laughter, the tears of loved ones passing on, and all the adventures that come from our family! It always makes me smile!! Today I share a classic recipe from my lovely Grandma Worthington, who was classic herself!
Halloween Countdown Recipe, Day 12
Grandma Worthington's Pumpkin Pie
Makes enough for 2 pies
1 large can Libby's pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
3 1/3 cups evaporated milk
Mix all ingredients together in the bowl of an electric mixer fitted with the whisk attachment. Grandma would always rinse out the pumpkin can with the evaporated milk, not to waste any; this was her secret! Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Decrease temperature to 350 degrees and bake for 45 minutes.