"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

Vermont Pumpkin Pie  Recipe

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

Margie Mills
Added: Wednesday, March 16, 2005


3 c cooked pumpkin
c dark brown sugar
1 c sugar
1 Tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
tsp ginger
2 c milk
1 c cream
4 eggs
1 tsp vanilla
Pinch of salt

Mix dry ingredients and add to pumpkin, milk, cream and 4 well-beaten eggs. Pour into unbaked crust. Bake 10 minutes at 400 degrees then lower oven to 350 degrees, bake 40 to 45 minutes. Serve with whipped cream.




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