Baking
Pumpkin Pie
Every cookbook needs a simple pumpkin pie recipe, so here it is. This one came straight out of The Encyclopedia of Creative Cooking. which I inherited from my Mother. Published in 1985 and 800 pages thick, it weighs about 6 pounds! Though I’ll never throw it away, a tablet is a little lighter.
The picture above is what I get when I’m not even trying. Deeeeeelicious!
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 1 8 inch pie shell unbaked (see Easy Pastry)
- 1 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup condensed milk or whole, or half and half cream
- 1/2 cup sugar
- 1/2 tsp salt
Ingredients
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- Prepare the pie shell in an 8 inch pie pan. Preheat oven to 400 degrees.
- Blend pumpkin and spices thoroughly.
- Stir in remaining ingredients and mix well.
- Bake for about an hour - pie is done when a knife instered into the middle comes out clean.
- Set aside for filling to cool and set.
After about 1/2 hour, the pie is set and still warm, which is the perfect time to cut into it and chow down. Some whipped cream on top, or ice cream on the side make a nice addition. Cover leftovers with tin foil. Refrigerate if you feel it's necessary, but chances are slim it will survive a full day after baking. I'll add a picture once I get the fluting of the shell down a little better.