"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
1 blind-baked pie shell

2 eggs, slightly beaten
13 ozs pumpkin (1 small can of Libby's pumpkin)
2 tablespoons of melted butter, cooled
cup sugar
teaspoon salt
1 teaspoon cinnamon
teaspoon ground cloves
1 large can of evaporated milk
2 teaspoons vanilla

Directions:
Directions:
Preheat oven to 425, bake 15 minutes
Turn down heat to 350 for another 45 minutes, or until the center jiggles like jello

Filling:
Mix together eggs, pumpkin, butter, sugar, salt, cinnamon, and cloves.
Gradually add evaporated milk and vanilla.
Mix two more minutes at medium speed.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Pumpkin pie was my favorite dessert when I was little. I was terribly disappointed when I ordered pumpkin pie at a restaurant once. My mother explained to me that the pie I ordered had a strong taste of ginger, which is a spice often used by other bakers in pumpkin pies. This one is my mother's recipe, with cinnamon and cloves and no ginger. My favorite.

 

 

 

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