"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Mom (Cindy)
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 unbaked (9 inch) deep dish pie shells (Mom used Pillsbury prepared from the refrigerator case.)
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs
3 1/2 cups (29 ounce can) Libby's Solid Pack Pumpkin
3 cups (2 12 fluid ounce cans) Carnation evaporated milk

Directions:
Directions:
Combine sugar, salt, cinnamon, ginger and cloves to medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 3 hours. Serve immediately or chill. (Do not freeze.)

Personal Notes:
Personal Notes:
Mom would serve with Cool Whip.

 

 

 

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