Pumpkin Pie
Pumpkin Pie is an moderately easy dinner. Made with 1 1/2 c. pumpkin, 1 tbsp. soft butter, 3/4 c. milk, 1/2 c. sugar and 1 egg yolk (save whites), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Cut pumpkin into 1-inch strips.
Pare off rind and cut in 2-inch lengths.
Cook in deep kettle with an old pie plate turned upside down in bottom. (This will keep the pumpkin pieces from sticking.) Add enough water to cover first layer of pumpkin.
Bring to a boil and then cook slow about 4 or 5 hours.
Place in colander and press pulp through.
Measure 1 1/2 cups pumpkin for each pie.
Add butter, milk, sugar, egg yolk, salt, ginger, nutmeg and cinnamon.
Stir and mix well.
Beat the egg whites until stiff and fold in mixture.
Add a little bread or cracker crumbs to absorb water.
Bake in pie shell(s) at 325° for 1 hour and 20 minutes.
Then raise temperature to 425° until brown spots appear and crust turns brown.
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