Yield

5-cut pie.

Pastry

1 cup Swift-ning Pastry Mix, enough for one deep.

8-inch unbaked pastry shell with standing rim.

Filling

2 eggs.

1 1/2 cups light cream or undiluted evaporated milk 1 1/2 cups cooked, dry pumpkin 3/4 cup sugar.

2 tablespoons flour.

1 teaspoon salt 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon cloves.

Beat eggs slightly. Add cream and pumpkin. Sift together sugar, flour, salt and spices and add to pumpkin mixture, combining well. Pour into unbaked pastry shell and bake.

Baking Temperature

350° F.

Baking Time

1 hour.