Pumpkin Pie
Ingredients
- 1 1/2 cups canned pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3 slightly beaten eggs
- 1 cup milk
- 1 6 oz can evaporated milk
- 9" pie shell
- Combine pumpkin, sugar, salt, and spices.
- Blend in eggs, milk, and evaporated milk.
- Pour into pastry shell. Have edges crimped high because filling is generous.
- Bake in 400 degree oven for 50 minutes, or till knife inserted halfway between center and edge comes out clean.
- Cool
This recipe comes from the Better Homes and Gardens New Cook Book published in 1970. Purchased the cookbook on our honeymoon in 1972.
Tried different many different recipes throughout the years but we like this one best.
I usually have a little pumpkin pie filling that doesn't fit in the shell so make a little pie in a custard cup.
Happy Eating 🥧
Looks delicious Karen.
ReplyDeleteThanks for sharing the recipe.
All the best Jan
It does look pretty.
ReplyDeleteI like my own pie crusts, too. I have trouble now with them tearing easily...I used to never have a problem and actually made woven crusts, not the type that is stamped out.
But as long as they are light and flaky, I will still make them. I made an apple pie today...Roger and Sarah like pumpkin, too but it is not something Sarah should eat...so I don't make them.