from Food.com
via Ann Satterfield
serves 8
2 large eggs, beaten
1 teaspoon vanilla
1 15-ounce can pumpkin
1/4 cup firmly packed brown sugar
2 1/2 teaspoons Hillvilla Pumpkin Pie Spice
1 cup evaporated milk
1/2 cup half-and-half
1/2 cup granulated sugar
1 9-inch pastry shell
Preheat oven to 425 degrees.
Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half and granulated sugar. Cook over low heat until sugar dissolves. Slowly add to the pumpkin mixture and thoroughly mix. Pour into the unbaked pie shell and bake for 15 minutes. If you have extra filling, pour into a ramekin and bake for a crustless pie. Lower heat to 350 degrees and cook 30 minutes more; don’t worry if it is not set. Refrigerate before serving.
The Hillvilla was most famous for its pumpkin pie. When its baker Eddie Palaske died, this recipe was posted in the Oregonian in his obituary. The spice seasoning is different, but it makes the best pumpkin pie that I have ever eaten, and for the holidays it gets rave reviews! If you want a lower fat version, use egg beaters, evaporated skim milk and non-fat half and half.
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