Ruth's Baked Pumpkin

Thanksgiving wouldn't be the same without my husband, Burke's, grandmother's famous recipe. Makes 8 servings.

5     Tablespoons flour ¾    cup sugar ½    teaspoon cinnamon ¼    teaspoon cloves ¼    teaspoon freshly grated nutmeg 2     eggs, beaten 2      cups canned pumpkin 2     cups whole milk ½    stick (¼ cup) butter, melted 1     teaspoon vanilla ½    teaspoon salt In a large bowl, combine the flour, sugar, cinnamon, cloves, and nutmeg. In a medium bowl, combine the beaten eggs and the pumpkin. Whisk the flour mixture into the pumpkin mixture and stir in the milk, the melted butter, the vanilla and the salt. Pour into a 2-quart buttered casserole and bake 1-1 ½ hours at 350° or until center is firm.

5     Tablespoons flour

¾    cup sugar

½    teaspoon cinnamon

¼    teaspoon cloves

¼    teaspoon freshly grated nutmeg

2     eggs, beaten

2      cups canned pumpkin

2     cups whole milk

½    stick (¼ cup) butter, melted

1     teaspoon vanilla

½    teaspoon salt

In a large bowl, combine the flour, sugar, cinnamon, cloves, and nutmeg. In a medium bowl, combine the beaten eggs and the pumpkin. Whisk the flour mixture into the pumpkin mixture and stir in the milk, the melted butter, the vanilla and the salt. Pour into a 2-quart buttered casserole and bake 1-1 ½ hours at 350° or until center is firm.