Cowtown Pattie is baking! She's hot on the trail of pumpkin pie recipes. I've donated my mother's recipe, and I thought I'd share it with all of you.
Pumpkin is not my all time favorite pie flavor, but Elegante Mother's recipe is sumptuous! I love all the spices, and the house smells wonderful as it's cooking!
I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.
1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon
Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.
One large can of pumpkin will make two pies. (214 calories per slice, serves 8)
Isn't this a wonderful way to usher in Fall?!