Mom's Pumpkin Pie

Mom's Pumpkin Pie - Submitted by Joanne L.

1 – 28 oz can pumpkin

1 qt milk (*2 cans evaporated and 1/3 can water)

Add:

1 tsp salt                     ¾ tsp cinnamon

¼ tsp allspice            ½ tsp ginger

½ tsp nutmeg            ½ - 1 c sugar

1 heaping Tbsp cornstarch

1 heaping Tbsp flour

1 tsp lemon extract

Beat in 3 eggs to above mixture. 

Pour into 2 pie shells. 

Bake 375^{O  --}  ½ hour; reduce to 350^{O  --}  ½ hour.  (To test if it is done, make a small cut in the center of the pie; the knife will come out clean if the custard is done.)