Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large can pumpkin 2 cups sugar 1 tbsp cinnamon 1 tbsp ginger ½ tsp salt 2 heaping tbsps flour 1 quart rich milk (1 can evaporated milk + enough whole milk to have four cups) 5 eggs, beaten 2 unbaked 9 inch deep pie shells
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Directions: |
Directions:Mix and cook all ingredients except eggs in a large heat-proof bowl in the microwave until thickened. Cool and refrigerate.
Preheat oven to 450ºF.
Before adding the five eggs, I warm the mixture up in the microwave. Add the five beaten eggs and mix well. Pour into two 9 inch deep shell crusts. Bake 15 minutes at 450ºF. Lower temperature of oven to 350ºF and bake until knife comes out clean (approximately 35 to 40 minutes). |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: I heat the pumpkin mix at a very low power in the microwave--usually three. This takes longer, but I check on the consistency and stir frequently until it is thickened. I don't want to scorch the pumpkin mix.
This was my grandmother's recipe, and it has so much more flavor than just using the premixed pumpkin out of the can.
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