Tawny Pumpkin Pie

February 8, 2011 04:07 AM
 

 

Time 50 minutes
Serves 6
 
Ingredients
1 1/4 cup Pumpkin; cooked and mashed
3/4 cup Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Ground ginger
1 teaspoon Flour
2 whole Eggs; slightly beaten
1 cup Evaporated milk
2 tablespoons Water
1/2 teaspoon Vanilla
1 - 9 inch Unbaked pie shell
 
How to make it
Combine pumpkin, sugar, salt, spices and flour in mixing bowl.
Add eggs; mix well.
Add evaporated milk, water and vanilla; mix.
Pour into pie shell.
Bake in 400 oven 45 to 50 minutes or until knife inserted near center comes out clean.
Cool on rack.
Makes 6-8 servings.
 
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Anonymous
7/23/2011 09:34 AM
 

  I have been making this pie, since as a new bride in 1963, I was given a 1959 Farm Journal Country Cookbook. It, along with an Apple Butter Pumpkin Pie from another Farm Journal cookbook, is one of my most used and prizedpie recipes.

 
 
Anonymous
7/23/2011 09:34 AM
 

  I have been making this pie, since as a new bride in 1963, I was given a 1959 Farm Journal Country Cookbook. It, along with an Apple Butter Pumpkin Pie from another Farm Journal cookbook, is one of my most used and prizedpie recipes.

 
 
Anonymous
7/23/2011 10:09 AM
 

  I have made this pie since 1963 when I was a new bride. I found the recipe in a 1959 Farm Journal Country Cookbook I was given. It is a holiday tradition in our family. Tawny Pumpkin Pie and Apple Butter Pumpkin Pie from a Farm Journal Pie book are much requested. They are two of my favorite pies. I was sad when Farm Journal no longer put out cookbooks. I am delighted to find this page!

 
 
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