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well. Stir in pecans and coconut. Mary Latham Amissville Pumpkin Pie 1 large can pumpkin 1 1/4 cup sugar 3/4 teaspoon salt 1 1/4 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 5 slightly beaten eggs 2 cups milk 1 large can evaporated milk 2 deep dish unbaked pastry shells or 2 nut crust (recipe follows) Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour in pastry shells. Bake at 400 degrees for 50-60 minutes, until knife inserted halfway between center and edge comes out clean. Nut Crust: 2 sticks butter or margarine, melted 2 cups four 1 cup chopped nuts Press into pan. Bake 5 minutes before filling. Makes 2 crusts. This pie is delicious with the nut crust! Jan Palmer Chester Gap
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