Start with the family fav

     You will soon discover that a large portion of my recipes will be desserts.  My grandaddy always had his dessert by his place at the table and took a bite or two before he ate his meal.  I never questioned that, because it made perfect sense to me!!!
     From many people, pumpkin pie gets an "ooh", and not always in a positive way.  Sometimes pumpkin & sweet potato pie taste very much the same & it is a heavy pie.  Our pumpkin pie is a cinnamony, spicy, custardy, pumpkin pie.  It is wonderful & makes the whole house smell like Grandmother Henderson's house.  She was the best cook and thankfully some of that love  of cooking rubbed off on me!  This pie has been a Thanksgiving & Christmas standard my whole life.  Now that Daddy is not in the best of health, it appears whenever he says, "A pumpkin pie sure would be good."!!  Nah, we don't spoil him!!
     Don't skip steps & enjoy!!!

Here is her Hot Water Pie Crust recipe also.
(If you're not ready to try crust, use the ones you buy at the grocery store!)
1/2 cup boiling water poured over
1 cup shortening
Stir well.
Add 1 t salt
        1 t sugar
        1 t baking powder
Now add 3 cups all purpose flour. Mix well.
Cover well and refrigerate.  This makes 3 or 4 one crust pie shells & will keep a week or longer.

Grandmother Henderson's Pumpkin Pie
2 cups pumpkin
2 t cinnamon (heaping)
2 t allspice
1 t ginger
1 cup sugar
4 eggs, well beaten
2 cups milk
Nutmeg to sprinkle on top

Heat milk just to scalding.  Beat eggs, add sugar and beat a little more.  Add rest of ingredients, milk last.  (It will be very runny)  Pour in unbaked crust, sprinkle with nutmeg.  Bake at 450 for 10 - 15 minutes, until the crust is browned.  Lower oven temperature to 350 and bake for about 30 minutes or until a knife comes out clean.

Note:  If you don't have a steady hand, you might want to put on a cookie sheet before putting in the oven to prevent spillage!