*  Exported from  MasterCook  *
 
           Peter’s Pumpkin Pie (from Robt. Peters’s grandmother)
 
 Recipe By     : “Ohio’s Perfect Pies,” Ohio Magazine, September 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          pumpkin
      1/4  cup           light corn syrup
    2                    eggs
      1/2  cup           evaporated milk
    2      tablespoons   butter
      1/2  cup           milk -- hot
      1/2  cup           brown sugar -- firmly packed
    1 1/2  teaspoons     cinnamon
      1/4  teaspoon      ginger
      1/2  teaspoon      clove
      1/2  teaspoon      salt
    1                    pie shell
 
 Combine pumpkin, corn syrup, eggs and evaporated milk.  Stir butter into
 hot milk.  Combine brown sugar, spices and salt and mix until well
 blended.  Combine all htree mixtues.  Pour filling into pie shell.  Bake
 at 425º F for 15 minutes; reduce temperature to 350º F and bake 35
 minutes or until inserted knife comes out clean.  Garnish with whipped
 cream topped with slivers of candied ginger.
 
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 NOTES : Those who always ask for a big portion of dessert will
 appreciate Peters' Farm Market’s giant starawberry pies, made with fresh
 berries piled so high they sometimes topple out of the pan and topped
 with a mountain of whipped cream.  “You can walk in and buy one right
 out of the oven -- they don't just sit on shelf,” says baker Martha
 Willoughby.  Come Thanksgiving, Willoughby and the other bakers work
 around the clock to accommodate all the customers, who [pay from $6 for
 one of the delectable pies.  Peters Farm Market, 11271 U.S.Rte.23,
 Lockebourne, 740/983-2322

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