"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Muv's Traditional Pumpkin Pie Recipe

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

Christy Bottoms
Added: Monday, February 14, 2011


Light Colored pumpkin ( not orange)
1 cup sugar
1/2 tsp salt
1/8 tsp nutmeg
1 Tbs. flour
1 tsp ground ginger
3 eggs
1/8 tsp ground cloves
1 tsp cinnamon
1 cup half-n-half
1 tsp vanilla
1 1/2 cup pumpkin
1 reg. pie shell

The secret to this pie is to use fresh cooked light colored pumpkin. Line a metal pan with foil. Place whole, washed pumpkin in pan and bake @ 350 for approximately 1-2 hours. The pumpkin will collapse in center when done. Let cool. Cut open and scoop out the seeds. Scoop out the meaty part and mash well, sometimes put it in a food processor. It does not need to be stringy.

Mix sugar, flour and all dry ingredients (spices) together in a bowl . In another bowl mix pumpkin and half and half. Add slightly beaten eggs to pumpkin mixture. Stir in dry ingredients. Bake @ 400 for 50 minutes or until set.

Personal Notes:
Personal Notes:
Christy Bottoms shared her mothers's pumpkin pie with me.




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