Tuesday, November 6, 2012

Mom's Delicious Pumpkin Pie

If you want the best pie, bake a fresh pumpkin for the filling. Cut it up, scoop out seeds and roast at 425 for 1 hr till soft. Mash & use in the recipe.

4 C mashed pumpkin
1 ½ c sugar
6 T flour
2 t ginger
2 t cinnamon
2 t nutmeg
1 t salt
6 eggs slightly beaten
4 c scalded milk (or evaporated milk)
Don’t forget the whipping cream in a can for the top!

Combine flour, sugar, and spices, salt, pumpkin. Add eggs and milk. Pour in unbaked pie shells. Bake 15 minutes in 450 degree oven. Reduce to 350 degrees then bake until custard sets (knife comes out clean); about 30 minutes. Spray with whip cream! Mm. Makes 2 10” pies.

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