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Pumpkin Pie
Nb persons: 4
1 cup | sugar |
1/2 tsp. | salt |
1 -1/2 tsp. | cinnamon |
1/2 tsp. | ginger |
1/2 tsp. | nutmeg |
1/2 tsp. | allspice |
1/2 tsp. | cloves |
2 cups | pumpkin |
1 pint | half & half or evaporated milk, *not* sweetened condensed milk |
2 | eggs, well beaten |
(Makes two 8" pies. When using 9" pie pans, I usually increase ingredients
by
half, which works fine, as otherwise the filling is kind of skimpy. Any
leftover can be baked in small casserole, etc., at the same time, for a
shorter
amount of time. Just use the knife test to test for doneness.)
My mom's recipe - no idea where she got it. I think it has the best
balance
of spices of any I've ever tasted. But I could be prejudiced. <g>
In large bowl, mix dry ingredients until blended. Add pumpkin, cream and
beaten eggs; blend well. Pour into 2 pie shells. (Note - do *not* prick
the pie shells as you do for fruit pies.) Preheat oven to 425 degrees F.
Bake pies for 15 minutes. Then reduce heat to 350 degrees F and bake 35
more minutes, or until knife inserted comes out clean.
Monica
cmmp[dx2 at aol dot com
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