Each month we will share one of our favorite Lodge recipes. This month's is one of our fall breakfast dishes.
1 can evaporated milk
3/4 c. sugar (or 3/8 c. brown sugar and 3/8 c. white sugar)
½ t. salt
1 ½ - 2 t. pumpkin pie spice
2 c. cooked pumpkin
Put all ingredients in a blender, blend until smooth. Pour into 9" pie pan or 10 custard bowls.
Bake at 400* F for 10 minutes - reduce to 350* F for 30-35 minutes.