This is a scratch made pumpkin pie my mom made every year. It does not have pumpkin spice. It has a light wonderful flavor yet it is unmistakably pumpkin pie.
This recipe make two 9 inch pies or 3 if you use frozen pie crust. Pair it with the flaky, light pie crust posted earlier this year.
1 1/2 cup Pumpkin Puree (use a sugar snap pumpkin cut it up and roast in 350 degree oven for 45 minutes. Blend until smooth)
2 Eggs (beaten slightly)
3/4 cup sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Cloves
1 cup Milk
2/3 cup Heavy Cream
Mix the ingredients together and pour into prepare pre-cooked pie crust.
Preheat oven to 425 degrees cook pie for 15 minutes. Reduce heat to 350 degrees and cook 45 minutes or until set. Cool and store in refrigerator until served.
The picture below of the recipe is in my mom’s handwriting. She gave me this recipe the first year I made Thanksgiving for my husband’s family. It has been well used.
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