"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LIBBY'S PUMPKIN PIE Recipe

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This recipe for LIBBY'S PUMPKIN PIE, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
UNBAKED 9" DEEP-DISH PIE SHELL
3/4 C. SUGAR
1/2 TSP. SALT
1 TSP. CINNAMON
1/2 TSP. GINGER
1/4 TSP. GROUND CLOVES
2 EGGS
1 3/4 C. (15 OZ.) CAN PUMPKIN
1 1/2 C. EVAPORATED MILK

Directions:
Directions:
COMBINE SUGAR, SALT, CINNAMON, GINGER AND CLOVES IN SMALL BOWL. BEAT EGGS LIGHTLY IN LARGE BOWL. STIR IN PUMPKIN AND SUGAR-SPICE MIXTURE. GRADUALLY STIR IN EVAPORATED MILK. POUR INTO PIE SHELL. BAKE IN PREHEATED 425 OVEN FOR 15 MINUTES. REDUCE TEMPERATURE TO 350; BAKE FOR 40-50 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. COOL ON WIRE RACK FOR 2 HOURS.

FOR SHALLOW PIES SUBSTITUTE TWO 9-INCH PIE SHELLS (2 C. VOLUME). BAKE IN PREHEATED 425 OVEN FOR 15 MINUTES. REDUCE TEMPERATURE TO 350. BAKE FOR 20-30 MINUTES OR UNTIL PIES TEST DONE.

 

 

 

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