Pumpkin Cream Pie

Pumpkin Cream Pie

A vintage clipped newspaper recipe for a Pumpkin Cream Pie; make this Pumpkin Cream Pie with cooked or canned pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, light cream, eggs, and cognac or rum. Bake in an unbaked pastry shell and serve the pie warm, topped with whipped cream.
A vintage clipped newspaper recipe for a Pumpkin Cream Pie


2 cups cooked or canned pureed pumpkin
2/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1 3/4 cups light cream
2 eggs, beaten
2 tablespoons cognac or rum

A 9-inch unbaked pastry shell


Mix the pumpkin, sugar, salt, cinnamon, ginger, and nutmeg. Gradually beat in 1 cup cream until smooth. Beat together the eggs, cognac, and remaining cream; beat into the pumpkin mixture. Turn into the pastry shell.

Bake in a preheated 325-degree oven for 50 minutes or until a knife inserted in the center comes out clean. Serve warm (not hot) with whipped cream or whipped topping, if desired.

Serves 6 to 8.

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