Ingredients
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 2/3 cups evaporated milk (1 can)
2 packages of pie crust pastry (enough for two single standard pie crusts)
Preparation
Filling: Preheat oven to 425 degrees. Add eggs and sugar to a mixing bowl, mix until well blended. Stir in pumpkin, salt and spices. Add evaporated milk and mix well.
Pour the filling in a large greased casserole dish. Bake for 15 minutes. Keep oven door closed and reduce temperature to 350 degrees and continue baking for 45 minutes or until a butter knife is inserted in center of filling and comes out clean. Cool filling completely on a wire rack.
Unroll pastry and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed with a fork. Cut with a knife three small slits in the top or each pastry for venting. Place on a greased cookie sheet. Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes.
Serve warm or at room temperature.
