Del Monte Pumpkin Pie

Del Monte Pumpkin Pie

A vintage recipe from Del Monte for Pumpkin Pie; make this classic Pumpkin Pie by filling an unbaked pie shell with high fluted ruffles with a mixture of slightly beaten eggs, Del Monte Pumpkin, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, and evaporated milk. Bake in a hot oven for 15 minutes, then reduce temperature to moderate and bake for 25 to 35 minutes longer.
A vintage recipe from Del Monte for Pumpkin Pie and Pumpkin Muffins

Ingredients

1 unbaked pastry shell, with high fluted edges

2 eggs, slightly beaten
1 1/2 cups Del Monte Pumpkin
1/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups evaporated milk
 

Method

Make an unbaked 9-inch pastry shell with high fluted edge. Chill well. Mix 2 eggs, slightly beaten, with 1 1/2 cups Del Monte Pumpkin. Combine 1/4 cup brown sugar (firmly packed), 1/2 cup granulated sugar, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon each of nutmeg and cloves. Blend into pumpkin mixture. Stir in 1 1/2 cups evaporated milk. Pour into chilled unbaked pastry shell; bake in a hot oven (425-degrees) 15 minutes. Reduce heat to moderate (350-degrees) and bake 25 to 35 minutes more or until a knife inserted in custard 2 inches from the edge comes out clean.

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon








Traditional Thanksgiving Recipes


Traditional Thanksgiving Menus


Vintage Pumpkin Recipes


...