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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From a handwritten 1930s cookbook from Neligh Ne; very used on this page of the cookbook. Ingredients:
2 eggs, slightly beaten |
1/2 cup brown sugar |
1/2 cup sugar |
2 cups pumpkin |
2 cups milk, recipe says top cream |
1 tablespoon flour |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1 pie shell, unbaked |
3 tablespoons pecans, chopped |
Directions:
1. Beat eggs and sugars together.
2. Add pumpkin.
3. Add milk.
4. Add flour mixed with salt, cinnamon, and nutmeg.
5. Beat well.
6. Pour into unbaked pie shell; sprinkle with pecans.
7. Bake in hot oven 450 degrees Fahrenheit for 10 minutes.
8. Reduce to 325 degrees Fahrenheit; bake for 40 minutes.
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