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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.Lois Fetting, Nelson, Wisconsin Ingredients:
pastry for single-crust pie (9 inches) |
2 eggs |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 can (15 ounces) solid-pack pumpkin |
3 tablespoons molasses |
3/4 cup evaporated milk |
whipped topping |
Directions:
1. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside.
2. In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
3. Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
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