Makes 2 very full 10″ pies, 3 – 8″ pies, or 14 custard cups
3 cups pumpkin (1 30 oz can)
2 cups brown sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 cup molasses
6 eggs
12-ounce can evaporated milk plus fresh milk to make 4 cups
Bake 10 minutes at 450, 40 minutes at 325.
Bake custard cups in hot water bath at 350° for 40 minutes.
Note: This is Granny’s original recipe.