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Recipe: Aunt Jennie's Colonial Pumpkin Pie
Similar Categories: Aunt, Jennies, Colonial, Pumpkin, Pie
1 9" unbaked pastry for single crust pie
1 1/2 c canned or cooked pumpkin
1 c brown sugar -- firmly packed
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/8 tsp allspice
2 tbsp molasses
3 eggs -- slightly beaten
1 c evaporated milk
Roll dough, make 9" pieshell, but do not prick. Combine pumpkin, brown
sugar, salt, spices and molasses and mix well. Add eggs and milk. Pour
mixture into pieshell. Bake at 450F until knife inserted in center comes
out clean.
1 1/2 c canned or cooked pumpkin
1 c brown sugar -- firmly packed
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/8 tsp allspice
2 tbsp molasses
3 eggs -- slightly beaten
1 c evaporated milk
Roll dough, make 9" pieshell, but do not prick. Combine pumpkin, brown
sugar, salt, spices and molasses and mix well. Add eggs and milk. Pour
mixture into pieshell. Bake at 450F until knife inserted in center comes
out clean.
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