AuthorRetroRuth
From Come Into The Kitchen Cook Book, Mary and Vincent Price, 1969
Tested Recipe!
[cooked-sharing]
1 9-inch unbaked deep dish pie shell
1 ½ cups canned or mashed cooked pumpkin
3 eggs
1 ½ cups heavy cream
¾ cup granulated sugar
½ tsp salt
1 tsp mace
½ tsp ground nutmeg
½ tsp ground ginger
1
If making your own pie shell, 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.
Yield: Makes about 8 servings.
CategoryDesserts, Pie, Season & Holiday, Thanksgiving
Ingredients
1 9-inch unbaked deep dish pie shell
1 ½ cups canned or mashed cooked pumpkin
3 eggs
1 ½ cups heavy cream
¾ cup granulated sugar
½ tsp salt
1 tsp mace
½ tsp ground nutmeg
½ tsp ground ginger
