Pumpkin Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 286. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 16-ounce can pumpkin
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup milk
- Pastry for Single-Crust Pie (see recipe, page 293)
Instructions
- For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork. Gradually stir in evaporated milk and milk. Mix well.
- Place a pastry-lined 9-inch pie plate on oven rack; pour in filling. Cover edge with foil. Bake in a 375° oven for 25 minutes. Remove foil. Bake about 25 minutes more or till a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream, if desired. Cover and chill to store.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vegan pumpkin pie" by Aine D; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/48600087038@N01/6422550161. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.