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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Edge
Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, lightly beaten
1 1/2 c. Libby's pumpkin
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1 2/3 c. (or 13 fluid ounces) evaporated milk
1 9-inch unbaked pie shell*

Directions:
Directions:
Mix filling ingredients in the order given. Pour into pie shell.* Bake in preheated 425 oven for 15 minutes, then reduce temperature to 350 and continue baking for 45 minutes or until a knife inserted into the center of pie filling comes out clean.

If the edges of the fluted crust start getting too browned before the filling is cooked, wrap strips of aluminum foil around them to protect from heat.

Cool completely (all day or overnight) and garnish with whipped cream.

*If you are using a frozen pie shell, these are generally smaller and more shallow, therefore, this recipe will fill two frozen shells.

Personal Notes:
Personal Notes:
Over the years I've tasted many different pumpkin pies---some bright orange, some dark brown, some very spicy, some way too sweet. I can say for sure that this recipe, which first appeared on the back of the Libby's pumpkin can, is just right. My mother's pumpkin pies were perfect...never too sweet or over spiced. Happy Thanksgiving!

 

 

 

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