Nanny’s Pumpkin Pie

Ingredients

1 can

real plain pumpkin (28 oz / 796 ml)

4

Naturegg Omega 3 eggs - beaten

2 cup / 500 ml

white sugar

2 tsp / 10 ml

flour

3/4 tsp / 7 ml

salt

1 tsp / 5 ml

cinnamon

1/2 tsp / 2 ml

nutmeg

1/4 tsp / 1 ml

ginger

1 1/2 tbsp / 14 g

molasses

1 can

milk (28 oz / 796 ml)

2

deep dish pie crusts, frozen and thawed or home made (9”/23 cm)

Directions

1. Beat eggs together in a mixing bowl.

2. Empty the can of pumpkin into the bowl (save the can for measuring the milk and do not stir).

3. Sift together white sugar, flour, salt, cinnamon, nutmeg and ginger on top of pumpkin (do not stir).

4. Pour molasses and can of milk on top of pumpkin.

5. Gently stir all the ingredients together.

6. Pour into two deep dish pastry pie shells.

7. Bake at 400°F for ½ hour or until crust begins to brown, reduce heat to 325°F for another ½ hour until cooked through.