Pumpkin Pie

Ingredients

• 8 tablespoons butter
• %4, teaspoon nutmeg
• 3/4 cup sugar
• 12 cups cooked or canned pumpkin
• 2 eggs beaten
• 2 cups milk
• 1 teaspoon vanilla
• % teaspoon ginger
• 1 teaspoon cinnamon

Method

1. 1

   Cream butter, add sugar, then eggs well beaten.

2. 2

   Add all remaining ingredients and beat well.

3. 3

   Pour into pie plate lined with rich pastry.

4. 4

   Bake in hot oven (425 degrees) for 10 minutes, then reduce heat to 300 degrees and bake 30 minutes.

5. 5

   Serve plain or with whipped cream.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.

PUMPKIN PIE 1 cup sugar 1 teaspoon cinnamon 1% cup pumpkin 3 teaspoon nutmeg 2/3 cup milk 3 eggs + teaspoon ginger 1 tablespoon gelatin x teaspoon salt Put % cup sugar, pumpkin, milk and seasoning into top of double boiler. Heat and add egg yolks, slightly beaten. Cook until thick. Pour % cup cold water into bowl and sprinkle gelatin on top. Add the hot pumpkin mixture and mix thoroughly. Set aside to cool. When mixture begins to stiffen, beat egg whites until stiff, adding remaining % cup sugar and fold this into the pumpkin mixture. Pour into baked pastry shell and garnish with whipped cream. Mrs. Leslie Moody CHOCOLATE PIE 1% cups milk 2 eggs 1% squares chocolate 2 tablespoons corn starch 34 cup sugar % teaspoon vanilla 13 teaspoons butter Seald 1 cup of milk with chocolate. Beat until well blended. Add sugar, butter, eggs slightly beaten, and corn starch ,diluted with remain- ing milk. Cook 20 minutes stirring constantly. Fill cooked pie shell and serve with whipped cream. Mrs. Leon Ivey UNCOOKED CHOCOLATE PIE 1 package semi-sweet chocolate 4 eggs 3 tablespoons milk 1 teaspoon vanilla 2 tablespoons sugar Melt chocolate, milk, and sugar in a double boiler. Cool and add 4 egg yolks one at a time, beating well after each addition. Add one tea- spoon of vanilla. Beat 4 egg whites and fold into mixture. Pour in pie shell and chill several hours. Serve with whipped cream. Mrs. P, D, Hutchison COOK BOOK 35 PUMPKIN PIE 8 tablespoons butter %4, teaspoon nutmeg 3/4 cup sugar 12 cups cooked or canned pumpkin 2 eggs beaten % teaspoon salt 2 cups milk 1 teaspoon vanilla % teaspoon ginger

Cook this with the app: pantry check, scaling, and the assistant.