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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Pie filling Recipe

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This recipe for Pumpkin Pie filling is from From Our House to Yours, 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 796ml can of pumpkin
2 cups packed brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 can evaporated milk
1 unbaked pie shell
Directions:
Directions:
Beat eggs lightly in medium bowl.

Add the pumpkin and mix.
Add sugar, cinnamon, nutmeg, ginger and salt – stir until well combined. Blend in milk. Pour filling in pie shell.

Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.
Personal Notes:
Personal Notes:
You could add 4 tsp of pumpkin pie spice instead of cinnamon nutmeg and ginger

 

 

 

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