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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Makes 3 - 9 Pies. From a Charleston, WV newspaper circa 1960. Was quickly adopted as a family favorite. I've added modern quantities to some of the ingredients as the original recipe wasn't specific in places. It's a no fail custard style pumpkin pie that has ruined me on all other kinds. Has a full flavor unlike the bland frozen pies and their ilk. I copied it from the original paper clipping and will try to retain it's integrity. Ingredients:
3 cups sugar |
2 teaspoons cinnamon |
1 teaspoon clove |
1 teaspoon allspice |
1 teaspoon nutmeg |
1 1/2-2 teaspoons ginger |
1 1/2 teaspoons salt |
2 (12 ounce) cans evaporated milk |
1 (29 ounce) can 100% pure pumpkin |
6 eggs |
3 unbaked 9-inch pie crusts |
Directions:
1. Preheat oven to 425.
2. Mix Sugar, Cinnamon, Cloves, Allspice, Nutmeg, Ginger, and Salt until thoroughly blended.
3. Add Evaporated Milk, Pumpkin, and Eggs to spice mixture. Beat until the eggs are well beaten. (It will now be a brownish-orange soup with no evidence of the eggs. I recommend using an electric mixer for 2 minutes.).
4. Pour mixture into the pie crusts.
5. Bake at 425 for 15 minute Then reduce heat to 350 and bake for an additional 40 minutes.
6. Remove from oven and allow to cool. Pie will thicken as it cools.
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