Mom’s Pumpkin Pie
(This recipe comes from Angel Carey, submitted by her daughter, Michelle Joyce, Jeffrey’s Queen of Events)
Pumpkin Pie: 2 pies (1 deep-dish / 1 small)
(Double the recipe for 2 deep-dish pies)
1 – 2 1/2 large cans of pumpkin or pumpkin pie filling
1 1/2 cups lt. brown sugar
4 eggs – well beaten
3 TBS butter melted
1 TBS pumpkin pie spice
1 1/4 cups milk
1 1/4 tsp salt
Molasses (or syrup) – add to desired taste
Unbaked pie shells
Mix it all together and pour into theshells.
Bake at 350 for 1 hour and 10 minutes, or until knife comes out clean.
