"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frosted Pumpkin Pie Recipe

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This recipe for Frosted Pumpkin Pie, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Schlotthauer
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Unbaked 9 inch pie shell



Filling:

1 3/4 c. pumpkin
1 3/4 c. milk
3 eggs
2/3 c. brown sugar, firmly packed
2 T. granulated sugar
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves




Frosting:

1/2 c. shortening or butter
2 1/2 T. flour
1/4 tsp. salt
1/2 c. milk
3 c. sifted confectioner's sugar
1/2 tsp. vanilla

Directions:
Directions:
Filling: Measure ingredients in large bowl. Beat until smooth with rotary beater. Pour into pie shell. Have pastry a little thicker than 1/8th of an inch so it will be crisper. Bake in hot oven (425) 45 to 55 minutes, until knife inserted 1 inch from edge of pie comes out clean. The filling may look soft but it will set later. Let pie cool. Spread with frosting.

Frosting: Melt shortening in sauce pan, remove from heat. Blend flour and salt. Slowly stir in milk. Return to heat, cook and stir until mixture has boiled 1 minute. The frosting may look curdled at this stage. Add powdered sugar and vanilla, stir until creamy. Set in pan of ice water to hasten setting of frosting. Spread on cooled pie. Decorate top.

 

 

 

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