Pumpkin Pie from Joyce Flannery Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 eggs 1 large can pumpkin puree (not pie mix), 3½ cups approx. 1½ c. sugar 1 tsp. salt 2 tsp. cinnamon 1 tsp. ginger ½ tsp. ground cloves 2 13 oz. cans evaporated milk (3⅓ cups)
|
|
Directions: |
Directions:In a large bowl with a mixer - Beat eggs well. Add pumpkin in parts and mix well after each. Mix in dry ingredients. Mix in the milk, gently at first, until all is thoroughly blended.
Pour into pastry shells, either homemade or purchased. (Don't tell her I said that.) Bake at 425º for 15 minutes. Reduce oven temp to 350º and bake for about 45 minutes - until knife inserted in center comes out clean. Cover crust with strips of foil if they brown too quickly.
This makes 2 - 4 pies depending on the size and whether regular or deep dish. |
|
Personal
Notes: |
Personal
Notes: Joyce Flannery was known for the number and variety of pies she made for family gatherings. Seems as if there were about 6 pumpkin at Thanksgiving. Always. Imagine my surprise when I discovered none of our esteemed cooks had added her recipe to this collection! Yes, it is the one she copied from the Libby pumpkin can a hundred years ago, but it was always good and wouldn't have been Thanksgiving without it! Pass the whipped cream!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!