"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

Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Ruby Pinter
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can pumpkin
3/4 cup brown sugar
3/4 tsp salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 slightly beaten eggs
1 12 oz. can Carnation evaporated milk
1 recipe Plain Pastry

Directions:
Directions:
Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs and evaporated milk; blend. Pour into 9 inch unbaked pastry lined pie pan. Bake in hot oven 425 for 15 minutes, then turn heat down to 350 and continue to bake for 40-50 minutes or until knife inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
For pecan-pumpkin pie, sprinkle with 3 Tblsp. chopped pecans before baking.

I use the blender to mix all the ingredients.

 

 

 

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