1 28 oz. tin pumpkin

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. mace

1 tsp. ginger (I use less)

1 1/2 cup brown sugar

4 eggs

1 cup cream or evaporated milk

1 1/2 cups milk – scalded

dash of cloves

Chill the crusts in the freezer for 20 minutes. combine pumpkin, salt, spices and brown sugar. Mix well. Beat eggs slightly, add cream and beat. Sir egg mixture into pumpkin mixture. Add scalded milk and stir just until blended. Pour into shells. Bake in 450* oven for 20 minutes. Recuce heat to 350* and bake 30-35 minutes longer.

-Mrs. J. Chudyke