Pumpkin Pie

Pumpkin Pie

From the Kitchen Of
Pumpkin Pie, a vintage handwritten recipe

1 1/2 cup canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 to 1 1/4 teaspoon ground cinnamon
1 1/4 cup milk
1/2 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
3 slightly beaten eggs
1 6 ounce can (2/3 Cup evaporated milk)

1 9 Inch unbaked shell

Combine Pumpkin, Sugar, Salt & Spices.  Blend in Eggs, Milk & Evap Milk.  Pour into pastry shell.  Bake in hot oven (400 degrees) 50 minutes or until knife inserted in middle comes out clean

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