Pumpkin Pie, The Old-Fashioned Way
Now that it is Fall in Missouri, there is an abundance of pumpkin. I see it everywhere. Knowing that I won’t be around on Thanksgiving day, my sister-in-law baked me a pumpkin pie. I loved it. I love the pumpkin spice. It reminds me a bit of fruitcake. One doesn’t even have to buy pumpkin spice if it is not readily available in your cupboard. Just mix 1 teaspoon ginger, 4 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves then after mixing, store in a cool dry place. Anyway, here is the recipe.
Crust
Pastry for Filled One-crust pie
Filling
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 (16-oz) can (2 cups) pumpkin or prepare from real pumpkin
1 (12-oz) can (1 1/2 cups) evaporated milk
2 eggs, beaten
1/4 cup nuts (walnuts or pecans, chopped)
Posted: October 9th, 2008 under Baking Recipes.
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