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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from Dolly's Kitchen Memories, 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:  
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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