Recipe by SkinnyMinnie
This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!
Top Review by Pathos57
What a splendid recipe. It really strikes a nice balance between chess and pumpkin pie. I used good quality spices and room temperature eggs. Left over filling is NO problem. I sprayed a small souffle dish with non-stick vegetable spray and poured the excess and baked along with the pie. When the small souffle had set, I pulled it and served it warm with fresh whipped cream. THIS is the pie I'll be making for the holidays this year.
- 1 (9 -10 inch) unbaked pie shells
- 1 (15 ounce) can pumpkin
- 2 cups sugar
- 1⁄2 cup butter, softened
- 3 eggs
- 1⁄2 cup half-and-half
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
Directions See How It's Made
- Heat oven to 350 degrees.
- Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
- Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
- Add eggs one at a time, beating after each addition.
- Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
- Bake for 1 hour 10 min., or until center is almost set.
- Cool completely before chilling or eating! Enjoy!