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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also! Ingredients:
1 (9 -10 inch) unbaked pie shells |
1 (15 ounce) can pumpkin |
2 cups sugar |
1/2 cup butter, softened |
3 eggs |
1/2 cup half-and-half |
1 1/2 teaspoons vanilla extract |
3/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
Directions:
1. Heat oven to 350 degrees.
2. Defrost pie crust or make your own and put into a 10 pan preferably. If using a 9 pan you will have some leftover filling.
3. Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
4. Add eggs one at a time, beating after each addition.
5. Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
6. Bake for 1 hour 10 min., or until center is almost set.
7. Cool completely before chilling or eating! Enjoy!
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