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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hope's Pumpkin Pie Recipe

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This recipe for Hope's Pumpkin Pie is from The Brockway Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 can pumpkin (1 lb. 13 oz. size)
1 cup granulated sugar
1/2 cup brown sugar (firmly packed)
1/2 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 tsp. ginger
1 1/4 tsp. nutmeg
1 cup half and half cream
1 2/3 cups evaporated milk (13 oz. can)
Directions:
Directions:
Refrigerate unbaked pie crusts while making filling.
Combine eggs and pumpkin. Blend in sugar, salt and spices.
Add liquids - mix well - divide and pour into 2 unbaked pie shells -
One (1) 8" pie and One (1) 9" pie

Bake at 425º for 15 minutes to set shells
Turn temperature down to 350º and bake for approximately one (1) hour,
until silver knife comes out clean from center of pie.

 

 

 

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