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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas. Ingredients:
2 large eggs |
2 cups pumpkin puree (not pumpkin pie filling) |
1 cup sugar |
1 1/2 teaspoons cinnamon |
1/4 teaspoon clove |
1 cup scalded milk |
1 unbaked pie shell (lower crust only) |
Directions:
1. Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
2. Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
3. Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
4. Pour into a pie pan lined with the unbaked pie shell.
5. Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
6. Please begin checking slightly before the 40 minute point.
7. Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
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