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Pumpkin Pie ( Vintage Blue Ribbon Cookbook Recipe)

Here's how you make Pumpkin Pie ( Vintage Blue Ribbon Cookbook Recipe)
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  • Servings: 9
  • Prep: 10m
  • Cook: 65m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 2 unbaked (308 grams) pie crusts (9 inch)
  • 2 1/2 cups whole milk (full cream 3 percent is best)
  • 1/2 cup heavy cream
  • 2 cups pureed pumpkin
  • 1 1/2 cups brown sugar
  • 3 large eggs (separated)
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoons ground nutmeg
  • 1/8 teaspoons of ground cloves ( may sub the spices with 1 3/4 teaspoons of pumpkin pie spice)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 gently blend into the pumpkin mixture adding 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

We hope you enjoy this recipe!

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