Cookies, Candy & Desserts |
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Pumpkin Pie I - 1996
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Preheat oven to 425. In a large bowl, stir together all the ingredients except the pie crust -- duh! Pour the mixture into pie shell. Bake for 15 minutes. Reduce heat to 350 and bake for another 45 minutes, or until the pie is set. Cool.
Don't ever use the recipe on the back of a pumpkin can. This is the one to use! It's fluffy, not stuffy. Taste-tested and approved at Thanksgiving in Hurst, 1996.
- 2 cups pumpkin, canned or cooked fresh
- 1 ½ cups heavy whipping cream
- 3 large eggs -- beaten lightly
- ½ cup sugar
- ¼ cup brown sugar -- packed firmly
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon grated nutmeg or
- ground allspice
- 1 pinch ground cloves
- 1 pie crust (9 inch)
PREPARATION
Preheat oven to 425. In a large bowl, stir together all the ingredients except the pie crust -- duh! Pour the mixture into pie shell. Bake for 15 minutes. Reduce heat to 350 and bake for another 45 minutes, or until the pie is set. Cool.
Don't ever use the recipe on the back of a pumpkin can. This is the one to use! It's fluffy, not stuffy. Taste-tested and approved at Thanksgiving in Hurst, 1996.