Pumpkin Pie ( Vintage Blue Ribbon Cookbook Recipe)

8-10
Servings
10m
Prep Time
65m
Cook Time
1h 15m
Ready In


"A recipe from one of my vintage cookbooks. I am fortunate to have a copy of the Blue Ribbon Cookbook dating back to the early 1900’s, a cookbook used by my grandma, my mom then passed to me many years back. We love pumpkin pie, this simple old fashioned recipe the one enjoyed and loved since childhood has also become the one favored by another generation. The recipe is a one crust and sufficient to fill 2 nine inch pie plates. Having made this recipe for many years I have tweaked the wording to make it easy to follow. Note, as with puddings for best results use full cream milk, may use whole milk if unavailable."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (174.2 g)
  • Calories 270.8
  • Total Fat - 8.8 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 100.6 mg
  • Sodium - 199.3 mg
  • Total Carbohydrate - 44 g
  • Dietary Fiber - 0.4 g
  • Sugars - 42.1 g
  • Protein - 5.6 g
  • Calcium - 117 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400

Step 2

Best to bake the day it’s being served for a nonsoggy crust, to avoid a soggy undercrust brush with beaten egg white before adding the pumpkin filling

Step 3

Heat milk and cream, stir in butter

Step 4

In bowl measure in sugar, salt, cinnamon, ginger, and cloves mix together

Step 5

In large mixing bowl beat egg yolks, add pumpkin and the sugar-spice mix blend well, slowly add the heated milk

Step 6

Beat egg whites to a froth and add just before putting in the oven

Step 7

Bake at 425 degrees Fahrenheit for 15 minutes, reduce heat to 350, bake 40 – 50 minutes or until knife inserted near center comes out clean

Tips & Variations


No special items needed.

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