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Pumpkin Pie Using Homemade Puree

Submitted by: daiseymae on November 23, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Pumpkin Pie Using Homemade Puree

This pumpkin pie recipe is the one I have been using for years, from the 1950 Better Homes and Garden Cookbook. It’s the one thing that never varies for the Thanksgiving meal!

Difficulty: Easy

Servings: 6


1 1/2 cups cooked pumpkin
3/4 cup sugar
1/2 t salt
1/2 t ginger
1 t cinnamon
1/4 t nutmeg
3 slightly beaten eggs
1 1/4 cups milk
1 6-oz can (3/4 cup) evaporated milk
1/2 recipe Plain Pie Pastry


Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend. Pour into unbaked 9-inch pastry shell.

Bake in hot oven (450) 10 minutes, then in moderate oven (325) about 45 minutes, or until mixture doesn’t adhere to knife. Serve warm or cold, plain or with sweetened, whipped cream.

Categories: Pies

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