PERFECT PUMPKIN PIE, From Ruby Christmas Tree Farm

PERFECT PUMPKIN PIE, From Ruby Christmas Tree Farm

By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes, Revised (National Home News, St. Clair, MI; November 1978, p. 24).

Ann & Warren Reuter’s cider mill and Christmas tree farm pumpkin pie, as they served it at their Ruby, MI location…


1½ cups Libby canned pumpkin

2/3 cup granulated sugar

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp ginger

½ tsp cinnamon

½ tsp salt

2 eggs (unbeaten)

13-oz can PET milk


[Preheat oven to 425°F.] Combine the canned pumpkin with the sugar, beating well for about 5 minutes. Beat in the spices and salt until blended. Add the eggs one at a time, beating [each] well, and blend in the milk. Beat about 4 minutes. Pour into an UNBAKED, 9-inch, pie shell.

Bake at 425°F for 15 minutes; reduce heat to 350°F and bake another 30 minutes or until a knife [or toothpick] inserted in center of filling comes out clean. Cool 1 hour, before cutting. Serve with whipped cream. Makes one 9-inch pie [that serves 8].


See also…

Mondays & Memories of My Mom – Michigan Apples

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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