Miriam's Pumpkin Pie

Editor's Note: Miriam Weaver's family has helped her redefine & refine this pumpkin pie to suit their taste buds. May it whet your appetite as well! I recommend using butternut squash or neck pumpkins for this pie -- cut the pumpkin in half or quarters and bake it until very soft (at 350°). After it is soft, scoop it out of the shell and puree or blend.

Ingredients

1 c. sugar
1 Tbs. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. Pumpkin Pie Spice
2 eggs
1 c. milk
11/2-2 c. pumpkin

Mix dry ingredients first. Add eggs, milk & pumpkin. Pour into 10 inch unbaked pie crust. Bake at 450° for 10 minutes; then 325° for 45-50 minutes. Finish when a table knife comes out clean.