pumpkin pie

(from Joanna’s recipe box)

Source: adapted mrs. sigg's from all recipes

Ingredients

  • 2 cups pumpkin (already cooked down with cloves, allspice, and cinnamon)
  • 2 eggs
  • 0.75 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • extra nutmeg and mace
  • 3.75 TBS powdered milk in 12oz h20

Directions

  1. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

  2. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

  3. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Email to a friend | Print this recipe | Back