"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for PIE ~ WALNUT PUMPKIN, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 16, 2008


15 oz. pumpkin, canned
14 oz. sweetened condensed milk
1 egg
1 1/4 tsp. ground cinnamon, divided
1/2 tsp. ginger, nutmeg, and salt
1/4 c. brown sugar
2 T. flour
2 T. butter, chilled
3/4 c. walnuts, chopped

1 graham cracker pie crust
whipped cream

Preheat oven to 425.

Combine pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, and 1/2 teaspoon each: ginger, nutmeg, salt. Mix well. Pour into crust. Bake at 425 for 15 minutes. Remove pie from oven and reduce temperature to 350.

Combine sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Return to oven and bake at 350 for 40 minutes. Serve with dollop of whipped cream.




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