Pumpkin Pie
Author: 
 
Ingredients
  • 1 9-inch unbaked pie shell
  • 1½ cups canned or mashed cooked pumpkin
  • 3 eggs, well beaten
  • 1½ cups heavy cream
  • ¾ cups granulated sugar
  • ½ tsp salt
  • 1 tsp ground mace
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
Instructions
  1. Make the pie shell with a high scalloped edge (*Ruth's Note: Or use a deep dish pie plate), refrigerate for several hours.
  2. Preheat oven to 425 degrees.
  3. In a large bowl (with a pouring lip if you have one) combine the pumpkin with the eggs, then the cream, sugar, salt and spices. Blend well and pour into the chilled pie shell.
  4. Bake for 15 mins, then reduce heat to 350 degrees and bake for 50-65 minutes more, or until knife inserted in center of the pie comes out with only a few flecks clinging to it.
  5. Chill before serving. Makes about 8 servings.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2013/10/vincent-prices-pumpkin-pie-a-vintage-halloween-recipe-test/