Old Fashioned Pumpkin Pie Recipe
Ingredients
| 8-INCH | ||
| Pastry for 8-inch One-crusl Pie | ||
| Egg | 1 | |
| Canned pumpkin | 1 1/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 3/4 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| 1 1/4 cups evaporated milk or light cream | ||
| 9-INCH | ||
| Pastry for 9-inch One-crust Pie | ||
| Eggs | 2 | |
| Pumpkin | 1 Can (10oz) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| 1 2/3 cups evaporated milk or light cream | ||
| 10-INCH | ||
| Pastry for 10-inch One-crust Pie | ||
| Eggs | 3 | |
| Canned pumpkin | 2 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 3/4 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| 2 1/4 cups evaporated milk or light cream | ||
Directions
Heat oven to 425°.
Prepare pastry.
Beat egg(s) slightly with rotary beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 15 minutes.
Reduce oven temperature to 350°.
Bake 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer and 10-inch pie 55 minutes longer or until knife inserted in center comes out clean.
Cool.
If desired, serve with sweetened whipped cream.
Prepare pastry.
Beat egg(s) slightly with rotary beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 15 minutes.
Reduce oven temperature to 350°.
Bake 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer and 10-inch pie 55 minutes longer or until knife inserted in center comes out clean.
Cool.
If desired, serve with sweetened whipped cream.
Chef
