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…
INGREDIENTS:
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
INSTRUCTIONS:
[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…
