Wednesday, November 21, 2007

Pumpkin Pie

This is from Ama B's Better Homes & Gardens cookbook. I use the higher measurements for spices.

1 1/2 cups canned pumpkin
2 Cups evaporated milk, or cream
3/4 Cups sugar
1/2 tsp salt
1-1 1/4 tsp cinnamon
1/4 to 1/2 tsp nutmeg
1/2 - 1 tsp dried ginger
1/4-1/2 tsp cloves
3 slightly beaten eggs
1 tsp vanilla or 2 tbl brandy

Mix all together. Pour into a 9-inch, pastry lined pie pan. Bake at 450 for 10 minutes. Reduce heat to 325 and bake 45 minutes or until mixture doesn't adhere to knife. (To test, insert knife into middle of pie, knife should come out clean.)

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