This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move. I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Line a deep 9 inch pie plate with pastry.
Flute edges and brush bottom of pastry with beaten egg.
Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger, cloves, allspice and nutmeg.
Stir in beaten eggs. Combine pumpkin (2 cups) and milk.
Add to filling mixture.
Chill well. Add brandy or rum to filling; pour into pie shell.
Bake at 450℉ (230℃) for 10 minutes, lower heat setting to 400℉ (200℃) and bake for ½ hour
Comments
So Good
This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move... I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!
I believe the original recipe calls for 14 ounces ((398 ml) can of mashed cooked pumpkin and not 4 ounces.