Ingredients:
1 can pumpkin (14½ ounce)
1/3 cup brown sugar, packed
½ cup white sugar
1/8 teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon salt
2 eggs
1½ cups creamy milk
Directions:
Mix pumpkin, sugars, spices, salt and eggs. Add milk and blend. Pour into pastry lined 10 inch pie plate. Bake at 450 degrees in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake about 40 – 45 minutes or until done.
I received this recipe on a postcard from my sister-in-law, Dottie Vaughn, in 1970 when we lived at 924 Sunset Ridge Drive, Danville, Illinois. This pumpkin pie recipe has always been my favorite! The original recipe name was “Prue’s Pumpkin Pie”, but I figure I have made it enough, I will make it mine! If you’re making your own pie crust, this is a wonderful recipe I found in a church recipe book years ago.
Vaughn Kitchens 
Lea made this for one of our Wednesday night suppers at Kinney Ave Christian Fellowship recently and everybody raved about this pie! I personally liked it because the spices in the custard were “JUST RIGHT”. I had stopped making pumpkin pie at Thanksgiving because they were just too spicy. So…….Lea…….thank you, thank you, thank you for restoring my faith in making a perfect pumpkin pie!!
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