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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Webb's Famous Pumpkin Pie Recipe

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This recipe for Grandma Webb's Famous Pumpkin Pie is from Webb/Papez family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C Sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 oz each) Carnation Evaporated Milk
2 unbaked 9 inch deep-dish pie shells
Directions:
Directions:
Preheat oven to 425

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.

Pour in to pie shells.

Bake in 425 oven for 15 minutes

Reduce temperature to 350.
Bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate
Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
10 minutes prep, 1 hour cooking plus two hours cooling
Personal Notes:
Personal Notes:
I always thought this was a special family recipe until I asked Grandma Webb for the recipe. It can be found right on the side of the Libby's Pure Pumpkin can. Best to make the day before as best chilled served with whip cream.

 

 

 

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