Pumpkin Pie

Ingredients

• 2 cups mashed pumpkin
• 38 egg yolks, beaten
• 1% t. cinnamon
• 4% t. ginger
• ibe ENA % t. cloves
• 1 cup milk
• % t. nutmeg
• 3 egg whites, stiffly beaten

Method

1. 1

   Line a pie pan with plain pastry and pinch with fingers to make a fancy edge.

2. 2

   Mix the pumpkin and milk together.

3. 3

   Add yolks.

4. 4

   Add sugar mixed with spices and salt.

5. 5

   Mix well.

6. 6

   Fold in egg whites.

7. 7

   Turn into pie pan.

8. 8

   Bake in quick oven for 10 minutes.

9. 9

   Reduce heat to 375 F and bake 20 minutes longer or until the filling is firm.

10. 10

    Serve with whipped cream.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 52. The excerpt below is the record exactly as published.

PUMPKIN PIE 2 cups mashed pumpkin 38 egg yolks, beaten 1% t. cinnamon 4% t. ginger ibe ENA % t. cloves 1 cup milk % t. nutmeg 3 egg whites, stiffly beaten

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