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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:
 

Pumpkin Pie


Ingredients:  
Ingredients:  

3 egg
3 tablespoons all-purpose flour
2-1/4 cups white sugar
1-1/2 teaspoons salt
4-1/2 cups pumpkin puree
4-1/4 cups evaporated milk

1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/4 cup and 2 tablespoons light corn syrup
3 recipes pastry for a 9 inch single crust pie

Directions:
Directions:
Preheat oven to 450 degrees F (230 degrees C).

Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until
well blended. Pour the batter into the unbaked pie shell.

Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
 

Pie Shell


Ingredients:  
Ingredients:  

1-1/2 cups vegetable shortening
4-1/2 cups all-purpose flour

1-1/2 teaspoons salt
1-1/2 cups cold water

Directions:
Directions:

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour, 30

 

 

 

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