Pumpkin Pie

3-4 single pie crusts baked and ready to use

2-1/2 cup sugar
8 heaping TBS cake flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
3 cups canned evaporated milk (2- 12 oz cans)
4 eggs
1 big can (29 oz) pumpkin

Makes 3-4 pies

1.  In a heavy bottomed pot mix spices, sugar and cake flour together.  Stir in milk and pumpkin.

2.  Cook over medium heat until thickened well.

3.  Add 4 well beaten eggs.  Cook and stir for 2 more minutes.  

Remove from heat and let cool completely.

4.  Pour in cooked pie shells.  Refrigerate.  Top with whipped cream if desired.

From Mom