 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is the first pumpkin pie recipe that I ever loved. The recipe came from my Aunt Katie's pumpkin cookbook. For extra pizazz, add chopped Skor bits and toasted walnuts around the edge of pie after it's cooled 5 minutes. Ingredients:
1 1/2 cups canned pumpkin |
3/4 cup honey |
1 pinch baking soda |
1/2 teaspoon ginger |
4 beaten eggs |
1 1/2 cups evaporated milk |
1/4 cup melted butter |
1/2 teaspoon clove |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 teaspoon vanilla extract |
Directions:
1. Mix and beat well first four ingredients.
2. Add rest of ingredients and beat until thoroughly mixed.
3. Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
4. Bake at 375°F for an hour or until knife comes out clean.
|
|