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Old Fashioned Pumpkin Pie

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Ingredients
For 8 inch pastry
  Egg 1
  Canned pumpkin 1 1⁄4 Cup (20 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Cloves 1⁄8 Teaspoon
  Evaporated milk/Light cream 1 1⁄4 Cup (20 tbs)
For 9 inch pastry
  Eggs 2
  Canned pumpkin 1 Pound (1 Can)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Evaporated milk/Light cream 1 2⁄3 Cup (26.67 tbs)
For 10 inch pastry
  Eggs 3
  Canned pumpkin 2 3⁄4 Cup (44 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 3⁄4 Teaspoon
  Cloves 1⁄2 Teaspoon
  Evaporated milk/Light cream 2 1⁄4 Cup (36 tbs)
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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