"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs - slightly beaten
1 teaspoon ginger
1 29-ounce can Libby's Solid
1/2 teaspoon cloves
Pack Pumpkin
2 13-ounce cans evaporated milk
1 1/2 cups sugar
or 3 1/2 cups half and half
1 teaspoon salt
2-4 unbaked pie shells *
2 teaspoons cinnamon

Directions:
Directions:
Preheat oven to 425. Combine filling ingredients in order given and pour into shells. Bake 15 minutes and reduce temperature to 350 and bake for 45 minutes or until done. Cool; garnish, if desired, with whipped topping.

* If using frozen pie shells, allow to thaw 20 minutes before filling and cooking. Recipe fills 4 regular pie shells or 2 deep dish. Don't bake more than 2 pies at a time. For deep dish, bake 70 minutes or until pies test done.

Number Of Servings:
Number Of Servings:
10

 

 

 

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