sf wrote:

>Recipe? You mean beyond the amount
> of cream/evaporated milk and eggs
> called for on the can of Libby's? That's
> the benchmark for me. Everything else
> is merely a suggestion.

No, I've never used that recipe on the can of pumpkin. The measurements
I use are different, except for the amount of ground ginger. That
mixture isn't "spicy" enough or "custardy" enough for me.

For a 10" pie, I use 2 cups cooked pumpkin (a 15 oz. can will work) but
if I have a big can, I'll measure out 2 cups from that.

Add: 1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. nutmeg
1/2 tsp. ginger
2 tsp. cinnamon
Plus lots of generous dashes of pumpkin pie spice
Scant 1/2 tsp. salt
1 cup evaporated milk
4 beaten eggs

I do use the same baking directions as on the can..baking until a knife
in the center, comes out clean.

Judy