LAURA SECORD'S PUMPKIN PIE- A Recipe from Nancy

HAPPY THANKSGIVING!

Preheat oven to 450 degrees F.
Prepare sufficient pastry for one 9” pie plate and line pan-trim and flute the edge. Do not prick.
Beat together:2 eggs ½ tsp. salt
1 cup milk-use coconut or almond milk to make it dairy free 1 1/2 cups pumpkin puree
Mix together and stir into pumpkin mixture:
11/3 cups lightly packed brown sugar 1 tsp. cinnamon
½ tsp. each ginger and nutmeg ¼ tsp. cloves[optional]
Pour into pie plate.
Bake at 450 degrees F. for 10 minutes.
Reduce heat to 350 degrees F. and bake for 45-50 minutes until middle is almost set.
Serve with whipped cream and enjoy!
From: Laura Secord Cookbook