We have come to prefer our pumpkin pie more vegetably than custardy. This recipe is for a good full 10" pie, too much to fit in a 9" pie pan. It takes quite a while to bake until the knife comes out clean: more than an hour, sometimes up to 1:45.
3 big eggs (or 4 medium)
2# can pumpkin
2/3 cup brown sugar
1/4 tsp nutmeg
1/4 tsp ginger
1/4 - 1/2 tsp salt
2 tsp cinnamon
1 cup milk
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Susan,
ReplyDeleteThanks for the recipe. My daughter and I tried this for our Thanksgiving meal yesterday (my husband works today) and it was delicious. This is just slightly different from many of the recipes I have used before and it is my favorite so far.
Thanks for sharing it.
Melanie