"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

PUMPKIN PIE Recipe

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This recipe for PUMPKIN PIE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can of Libby's pumpkin
1 can of evaporated milk
1/4 tspn. salt
1/2 cup brown sugar
1/4 cup white sugar
1 1/4 tspns. ground cinnamon
1/2 tspn. ground ginger
1/2 tspn. ground cloves
2 large eggs, beaten slightly
1 unbaked 9" pie shell (deep dish preferred)

Directions:
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl and add pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Bake in preheated oven 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve with whipped cream or cool whip topping and keep refrigerated.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I love Thanksgiving! I wait until then to make pumpkin pie and sometimes make it again for Christmas. I have experimented with my recipe over the years to get the right balance of sugar and spices. I think this one is the best. You can also use graham cracker and nut crusts for a variation.

 

 

 

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