Pumpkin Pie
By Yankee Magazine|May 23 2002|
Wonderfully spicy and full of flavor. Serve with ice cream, a wedge of Cheddar, or fresh whipped cream.
Yield
8 servings
Ingredients
1 cup brown sugar, firmly packed
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1-1/2 cups cooked or canned pumpkin puree
1 cup milk, scalded
3 eggs
1 unbaked 10-inch pie shell
Instructions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the sugar, salt, and spices. Stir in the pumpkin. Gradually add the milk.
Separate one of the eggs. Beat together the two whole eggs and 1 egg yolk. Add to the pumpkin. In a separate bowl, beat the egg white until stiff. Fold into the pumpkin mixture.
Pour into the pie shell. Bake for 35 to 45 minutes, or until set. Serve warm or cooled.
This recipe appeared a few years ago as a contest winner. I made it in a glass pie pan, and oh man let me tell you! My Grandfather thought his Mother had made it! It’s one of the reasons I looked for the Almanac online! Give it a try when you’ve got a lot of time!