President Taft Pumpkin Pie
President Taft Pumpkin Pie recipe
Yield
12 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
single, 9 inch |
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
|
*
|
| ¾ | cup |
milk, skim, evaporated
|
|
| ¾ | cup |
milk
fresh |
|
| 1 ½ | cups |
pumpkin
|
|
| 2 | large |
eggs
separated |
|
| ¼ | teaspoon |
allspice
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
optional |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
single, 9 inch |
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
|
*
|
| 177 | ml |
milk, skim, evaporated
|
|
| 177 | ml |
milk
fresh |
|
| 355 | ml |
pumpkin
|
|
| 2 | large |
eggs
separated |
|
| 1.3 | ml |
allspice
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
optional |
|
| 2.5 | ml |
salt
|
|
Directions
Line a 9-inch pie pan with pastry.
Mix sugars, salt and spices.
Add pumpkin.
Add egg yolks and milk. Add more spices, if desired.
Last, fold in beaten egg whites, not too stiff.
Pour filling into unbaked pie shell.
Bake at 450℉ (230℃) for 10 minutes, then turn down to 350℉ (180℃) until done, about 30 to 40 minutes (depending on your oven).
Pie ready when knife comes out of filling clean.
