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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A old handed-down Narraway family pumpkin pie recipe that I'm told originated some time in the 1930's. 1 serving = 1/6th of a 9 pie. Ingredients:
4 eggs |
28 ounces canned pumpkin (not canned pumpkin pie filling) |
10 ounces condensed milk |
4 ounces brown sugar, packed |
4 ounces corn syrup |
4 ounces molasses |
4 tablespoons dark rum |
1/4 teaspoon ground cloves |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1 teaspoon ginger |
1/2 teaspoon salt |
Directions:
1. Blend all ingredients in blender or food processor.
2. Pour into 3 - 9 frozen pie shells - thawed (or you can make your own, if you're so inclined).
3. Bake 15 minutes at 450°F.
4. Reduce to 350F for another 30 to 35 minutes.
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