Autumn Harvest Pumpkin Pie
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
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INGREDIENTS
Nutrition- 1cup sugar
- 1 1⁄2teaspoons cinnamon
- 1⁄2teaspoon ground cloves
- 1⁄2teaspoon allspice
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon ginger
- 1⁄2teaspoon salt
- 2
- 1 1⁄2cups canned pumpkin
- 1 2⁄3
- 19 inch single unbaked pastry shell
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DIRECTIONS
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
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