October 04, 2018
Desserts, Vegetables, Pumpkin ,
Christmas, Entertaining, Thanksgiving, Vegetarian, Make it from scratch, Pies more
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"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."
Preheat oven to 400
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
Heat milk and cream, stir in butter
In bowl measure in sugar, salt, cinnamon, ginger, and cloves mix together
In large mixing bowl beat egg yolks, add pumpkin and the sugar-spice mix blend well, slowly add the heated milk
Beat egg whites to a froth and add just before putting in the oven
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
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