"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Bertha Crawford -Story

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c sugar.
1/2 tsp salt.
1 tsp ground cinnamon.
1/2 tsp ground ginger.
1/4 tsp ground cloves.
2 large eggs.
1 can (15 oz ) or 2 c pure pumpkin.
1 can (12 fluid oz ) evaporated milk.
1 unbaked ( 9" ) pie shell.
Whipped cream.

Directions:
Directions:
Mix sugar, salt, and spices in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated oven at 425 for 15 minutes. Reduce temperature to 350 Bake for 40 to 50 minutes or until knife inserted near center, comes out clean. Cool. May top with whipped cream before serving.

 

 

 

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