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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

Sarah's Pumpkin Cream Pie Recipe

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This recipe for Sarah's Pumpkin Cream Pie is from The Austen 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:  
3/4 c. sugar (scant)
2½ T. cornstarch
1 t. cinnamon
1/2 t. nutmug
1/2 t. ginger
1/4 t. cloves
1/4 t. salt
1 large can Evaporated milk
1½ - 2 c. canned pumpkin
2 egg yolks

Note: 2¼ t. pumpkin pie spice may be substituted for the cinnamon, nutmeg, ginger and cloves
Directions:
Directions:
Mix sugar, cornstarch, spices and salt in the top of double boiler. Slowly stir in pumpkin and evaporate milk. Add egg yolks and cook over rapidly boiling water - about 20 minutes, stirring frequently. Cook until thick. Cool. Pour into a 9" baked pastry shell. Serve with whipped cream.

 

 

 

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