Mary McCarnan's Perfect Pumpkin Pie

There are few things I love more than a nice big slice of silky pumpkin pie, complete with a dollop of whipped cream and cup of my favorite coffee. So when I received this recipe for pumpkin pie from White Lake Patch reader Beth Stockdale, I was elated.

Last week, I published a call for , and Stockdale's recipe was the first I received.

Stockdale said this recipe has been handed down in her family and that it began with her great-grandmother Mary McCarnan.

"I don't know where she got the recipe, but it is a family favorite," Stockdale said.

If you, like Stockdale, have a favorite family recipe you make each holiday season, send it to me at Brooke.Meier@patch.com. I will then make the recipe and post my experiences here as part of my weekly column.

To make this pumpkin pie recipe, you'll need the following:

• 2 unbaked pie shells. These can be store-bought or homemade. Stockdale said she usually uses Cook's Illustrated Foolproof Pie Dough, which makes 2 crusts.
• 1 large can pumpkin puree (NOT pumpkin pie mix!)
• 4 tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. ginger
• 1 c. white sugar
• 1 c. brown sugar
• 1 can evaporated milk and enough water to make 2 cups
• 2 c. whole milk
• 6 eggs, beaten

Preheat the oven to 325 degrees. In a large bowl, mix pumpkin and spices. Add sugars and mix well. Add evaporated milk/water and mix well. Add whole milk and mix well. Stir in beaten eggs. Mix well.

Pour into unbaked pie shells. Bake until center is set, anywhere from 60-90 minutes, depending on your oven and the depth/size of your pie pans. Extra custard can be baked in ramekins or a casserole dish. Enjoy!