Old-fashioned Pumpkin Pie
Recipe By: Mary McGee - Illinois
Here's the most traditional of all holiday pies smooth and
mildly spiced. Try the "cousin" to this favorite pie by
substituting mashed cooked squash or sweet potatoes for the
pumpkin.
8-INCH
1 8-inch pie crust
1 egg
1 1/4 cups canned pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/4 cups evaporated milk or light cream
9-INCH
1 9-inch pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk or light cream
lO-INCH
1 10-inch pie crust
3 eggs
2 3/4 cups canned pumpkin
1 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
2 1/4 cups evaporated milk or light cream
Heat oven to 425 degrees. Prepare pastry. Beat egg(s) slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on rack or on open oven door when filling with pumpkin mixture.) Bake 15 minutes. Reduce oven temperature to 350 degrees. 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.
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