This is a slight variation on the wonderful, show-stopping recipe included on the Stokely can. It turns out it’s even more delicious in a graham cracker crust…

pumpkin pie

Stokely Pumpkin Pie Recipe

• 2 cups brown sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon mace
• dash of cloves, if desired
• 4 eggs, slightly beaten
• 1 28 ounce can Stokely pumpkin
• 1 cup evaporated milk
• 1 cup cream
• prepared graham cracker crust

Directions:

1. Thoroughly mix together the brown sugar, salt and spices.
2. Stir in slightly beaten eggs.
3. Stir in pumpkin until well mixed. Stir in evaporated milk and cream.
4. Pour into a prepared graham cracker crust.
5. Bake at 450 for 20 minutes. Reduce heat to 350 and bake for an additional 25 minutes or until filling is set.

Makes 1 pie plus some extra. Try putting the extra in small ramekins and enjoy the mini-pumpkin puddings after the pie has been devoured (which it will be.)