Lakeshore pumpkin pie recipe

Pumpkin pie. Thanksgiving. Lakeshore 100% pure pumpkin. In Western New York these are a few of our favorite things. For as long as the Buffalo Cooking Examiner can remember, Lakeshore pumpkin has been used by generations of women in our families to make pumpkin pie. We found it today at Budwey's in North Tonawanda. You can also find all your baking and Thanksgiving groceries at Budwey's at reasonable prices.

If you plan to make pumpkin pie using Lakeshore pumpkin, you may want to pick it up soon, because it seems to be more and more difficult to finf the closer we get to Thanksgiving.

Lakeshore Pumpkin Pie
Ingredients:
4 large eggs, beaten
1 can (28 ounces) Lakeshore 100% pure pumpkin
1-1/2 cups granulated white sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
2 cups milk
crust for two 9-inch pies (preferably deep dish)
Directions:
Preheat oven to 400*F.
Mix beaten eggs, pumpkin, sugar and spices well. Add milk and stir until mixture is smooth. Pour into prepared pie shells. Bake at 400*F for about 45 minutes or until knife inserted halfway between center and edge comes out clean. Yield: two 9-inch pies (about 16 servings)
Rachael's recipe notes:
If you don't have all the spices, substitute 3-1/2 tsp. pumpkin pie spice.
I have found that the crust edges tend to burn if you don't cover them with alumnimum foil before baking. Remove about halfway through at 20 to 25 minutes. If crusts get too dark, recover with alumnium foil and finish baking.
These pies can take up to 65 minutes to bake completely, especially if you put them in the oven at the same time.
Make sure to put the pies on a cookie sheet(s) before putting in the oven. This helps if the mixute spills over and also when it's time to remove the pie from the oven.