Pumpkin Pie

 This recipe is a tried and true recipe, ( not to say the others arent). This is my go to pumpkin pie recipe...But I tried a cooking hint out the a 1957 household guide book...and it make this pumpkin pie out of this world...( I will post tip after recipe)

                      Pumpkin Pie

What will you need: 

  A pie plate

pastry for one crust pie 

      For an 8 inch pie

1 egg

1 1/4 cup canned pumpkin or cooked pumpkin

2/3 cup sugar

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 1/4 cup evaporated milk

    For a 9 inch pie

2 eggs

 1 can ( 16 oz) pumpkin or 2 cups cooked pumpkin

3/4 cup sugar

 1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon Ground cloves

1 2/3 cup evaporated milk 

     Heat oven to 425 degrees. Prepare pastry ( pie crust). Beat eggs slightly with hand beater; beat in remaining ingredients. Pour in filling  into prepared pie crust. Place pie into oven and bake for 15 minutes in a 450 degree oven . Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean. ( 8 inch pie bake at 350 for about 35 minutes) ( 9 inch pie  bake at 350 for about 45 minutes)...


* Baking tip: Put a layer of marshmallows in bottom of pumpkin pie, then filling, Marshmallows will come to top and make a nice topping ( if adding marshmallow  cover pie with foil until about last 5 minutes , as if left uncover marshmallows will darken ( burn)...



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