"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Old Fashioned Pumpkin Pie Recipe

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This recipe for Old Fashioned Pumpkin Pie, by , is from The Ward Family Cookbook Project, 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!

Contributor:  
Contributor:  
Steve Martin

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for one 9-inch pie
2 eggs + 1 egg yolk
1 can of pumpkin (15 oz) or 2 cups of cooked pumpkin (press out any water)
cup granulated sugar
tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
tsp. ground cloves
2 cups evaporated milk or light cream

Directions:
Directions:
Heat oven to 425. Prepare crust.
Beat eggs with a rotary beater. Beat in remaining ingredients.
Pour into pastry-lined pie plate.
Bake at 425 for 15 minutes to set the custard then reduce oven temperature to 350 and bake for another 45 minutes. To check, insert a kitchen knife into the custard. If it comes out clean, the pie is ready.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
Spice amounts listed are what we like. Use more or less to taste.

Cover pie crust edge with foil or pie crust shield to prevent burning. For extra crispy crust, prebake crust for 10 minutes (perforate bottom with fork in multiple locations before baking).

Try a ginger snap crush. Crush a bag of ginger snaps 3 Tbl of melted butter and some brown sugar. Press into a pie plate and bake for 8-10 minutes before adding filling.

 

 

 

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