Happy Thanksgiving!

Cherry pie, pumpkin pie, and key lime pie

For Mara in Norway, my mom’s pumpkin pie recipe! I hope you’ll be able to convert my American measurements, Mara. My mom’s measurements aren’t exact, as you can tell, and we put the larger amount of spices in our pie.

Favorite Pumpkin Pie

1 1/2 cups canned or mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 to 1 teaspoon ginger
1 to 1 1/4 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon ground cloves

3 slightly beaten eggs
1 1/4 cups milk
2/3 cup evaporated milk
1 nine-inch unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell. (Have edges crimped high because amount of filling is generous.) Bake in hot oven (400 degrees Fahrenheit) for 50 minutes, or until knife inserted halfway between center and outside edge comes out clean. Serve with whipped cream. Enjoy!


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