oldcoot
Senior Cook
Someone recently asked for pumpkin pie rcipe, and I rsponded the Libby"s recipe on canned pumpkin works fine. BW just whipped up one - using frozen pumkin from last years' Halloween Jack-O-Lantern, as usual. Here it is, with recipe.
PUMPKIN PIE
INGREDIENTS:
¾............. CUP......................... SUGAR
½,,,,,,,,,,,,, TSP.......................... SALT
1............. TSP.......................... GROUND CINNAMON
½............. TSP.......................... GROUND GINGER
¼............. TSP.......................... GROUND CLOVES
2,,,,,,,,,,,,,,................................ LARGE EGGS
1 ½ ......... CUPS........................FRESH PUMPKIN
(or Libby’s canned)
1 ............. CAN..........................EVAPORATED MILK (12 fl. Oz)
1 ..............................................UNBAKED 9 INCH PIE SHELL
DIRECTIONS:
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
Beat eggs in large bowl
Stir into eggs pumpkin and sugar-spice mixture. Gradually add evaporated milk while stirring.
Pour into pie shell
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° and bake an additional 40-50 minutes until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serves 8
PUMPKIN PIE
INGREDIENTS:
¾............. CUP......................... SUGAR
½,,,,,,,,,,,,, TSP.......................... SALT
1............. TSP.......................... GROUND CINNAMON
½............. TSP.......................... GROUND GINGER
¼............. TSP.......................... GROUND CLOVES
2,,,,,,,,,,,,,,................................ LARGE EGGS
1 ½ ......... CUPS........................FRESH PUMPKIN
(or Libby’s canned)
1 ............. CAN..........................EVAPORATED MILK (12 fl. Oz)
1 ..............................................UNBAKED 9 INCH PIE SHELL
DIRECTIONS:
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
Beat eggs in large bowl
Stir into eggs pumpkin and sugar-spice mixture. Gradually add evaporated milk while stirring.
Pour into pie shell
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° and bake an additional 40-50 minutes until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serves 8
