Pumpkin Pie
Ingredients
4 eggs - beat slightly
3 1/2 c pumpkin (1 lg. can)
1 1/3 c sugar (brown or white)
1 t salt
1 t cinnamon
1 t nutmeg
1 t ginger
4 tbs melted butter
1 can evaporated milk
2 prepared pie crusts
Directions
1. Preheat oven to 450-degrees.
2. Combine eggs, pumpkin, sugar, and spices in a large bowl. Mix well. Stir in butter and milk.
3. Divide filling into pie crusts. Bake at 450-degrees for 15 minutes, reduce heat to 350-degrees, and bake until set.
Notes
This recipe originally called for 1 can sweetened condensed milk but, because of a transcription error, we have made it with evaporated milk for years. After a very scientific side-by-side comparison, we have decided that it is actually better this way and intend to make this exact pie for many decades to come. Happy Thanksgiving!
Source
Great-grandma Diehl
4 eggs - beat slightly
3 1/2 c pumpkin (1 lg. can)
1 1/3 c sugar (brown or white)
1 t salt
1 t cinnamon
1 t nutmeg
1 t ginger
4 tbs melted butter
1 can evaporated milk
2 prepared pie crusts
Directions
1. Preheat oven to 450-degrees.
2. Combine eggs, pumpkin, sugar, and spices in a large bowl. Mix well. Stir in butter and milk.
3. Divide filling into pie crusts. Bake at 450-degrees for 15 minutes, reduce heat to 350-degrees, and bake until set.
Notes
This recipe originally called for 1 can sweetened condensed milk but, because of a transcription error, we have made it with evaporated milk for years. After a very scientific side-by-side comparison, we have decided that it is actually better this way and intend to make this exact pie for many decades to come. Happy Thanksgiving!
Source
Great-grandma Diehl
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