Gingersnapcracklepop Pumpkin Pie

Murron MacLachlan, Georgia
Mr. MacNeil — a Catholic Gentleman

• 1 sm. can of raw pumpkin
• 1 12 oz. can of evaporated milk
• 2 lg. eggs
• 1 tsp. of cinnamon
• 1/2 tsp. of crushed ginger
• 1/2 tsp. of crushed cloves
• 1/4 c. white sugar
• 1/2 c. brown sugar
• 1 pie shell

Mix in mixer (preferably one with a steel bowl) until thoroughly mixed.

Pour 3/4 of mix into empty pie shell.

Preheat oven to 425°F and cook at 425°F for 15 minutes then lower temperature to 350°F and cook for 30 to 40 minutes (is done when knife pulls out relatively clean).

Serve immediately or let stand for 2 hours before refrigerating.

Pumpkin Whipped Cream

Great for coffee! Warning: folks have fought over this even in church.

What to do with that leftover pumpkin mix? Leave it in the mixing bowl. Add 1 pint of whipping cream and 1/3 cup of sugar. Mix until stiff.

This whipped cream freezes well and will fall if left in the refrigerator. It is great for a coffee creamer!

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