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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a recipe I modified from a 1972 Better Homes and Gardens cookbook. I made this for Thanksgiving this year. Ingredients:
1 1/2 cups canned pumpkin |
3/4 cup sugar |
1/2 teaspoon salt |
1 1/8 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3 eggs, slightly beaten |
3/4 cup milk |
2/3 cup evaporated milk |
9 inches unbaked pastry shells |
1/2 cup whipped cream, for decoration* (optional) |
Directions:
1. Preheat oven to 400°F Combine pumpkin, salt, sugar and spices. Blend in the eggs, milk, and evaporated milk.Pour into pastry shell.
2. Bake for 50 minutes, or until a sharp knife inserted halfway between the center and edge comes out clean. Cool.
3. Decorate with whipped cream, if desired.
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