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Kittens +  Grenade

Pumpkin Pie

Another from BH&G New Cook Book... the pumpkin pie recipe was a hit at Thanksgiving, so we decided to save it too. 


Single-Crust Pie (Cinnamon variation)


Make as Pecan Variation, but instead of pecans, add 1 t ground cinnamon (with flour and salt, before shortening/butter).


Pumpkin Pie

16    oz        canned pumkin
2/3   c          sugar
1      t           ground cinnamon
1/2   t           ground ginger
1/2   t           ground nutmeg
3    (three)    eggs
5oz (2/3 c)   evaporated milk (NOTE: NOT condensed sweetened milk!)
1/2   c          milk
Cinnamon Pastry for Single-Crust Pie

Filling

In mixing bowl, combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Add eggs.  Beat lightly with rotary beater or fork.  Gradually stir in evaporated milk and milk.  Mix well.

Place pastry-lined 9'' pit plate on oven rack.  Pour in filling.  Cover edge with foil.  Bake at 375d for 25m.  Remove foil; bake another 25m or 'till knife inserted near center comes out clean.  Serve with whipped cream (because dammit, it's the holidays). 

Serves 8, in theory.

NOTE: When making these pies, remember to place on CENTER RACK.
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