Pumpkin Pie

Boston Beanery Restaurant Recipe

Serving Size: 6

2 cups pumpkin
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1 cup brown sugar
3 whole egg
1 1/2 tablespoons cornstarch
1/4 teaspoon cloves
1 pie crust

Cut pumpkin in half and remove seeds. Bake until soft. Peel away skin. Puree In blender. Pour pumpkin in large mixer bowl and add beaten eggs, sugar, salt, cornstarch & spices. Gradually add scalded milk and mix thoroughly. Pour Mixture into unbaked pie crust. Sprinkle cinnamon over top. bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for 30 minutes.