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.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@St. Paul Eric
Contributor
@St. Paul Eric
Contributor
"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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  1. St. Paul Eric
    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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