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Ethel's Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Sue Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
1 Prepared pie crust - homemade or not - in your favorite deep pie pan
2 C canned pumpkin
2 C half and half
2 beaten eggs
1/2 C brown sugar
1/2 C granulated sugar
1 T flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 t nutmeg
1 T chopped nuts

Directions:
Directions:
preheat oven to 450.

Mix sugars, flour, salt and spices. Set aside. In a large bowl, blend pumpkin, half & half and eggs. Beat well. Add sugar mixture and blend completely. Carefully pour mixture into prepared pie pan and sprinkle the top with chopped nuts.

Bake in preheated 450 oven for 10 minutes. Reduce heat to 325 and continue baking another 40-50 minutes, until tester inserted in the center comes out dry. Remove to wire rack and cool.

Serve with whipped cream or hard sauce

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes, 1 hour baking time
Personal Notes:
Personal Notes:
You can substitute finely mashed acorn or butternut squash for a slightly milder but just as delicious dessert. Use a food mill to mash the squash and remove any hard fibers.

To prevent spills on the way to the oven, it may be helpful to place the pie pan on oven rack half full then carefully at the remaining filling mixture. Slide the oven rack in slowly.

 

 

 

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