AuthorRetroRuth
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From Come Into The Kitchen Cook Book, Mary and Vincent Price, 1969

Tested Recipe!

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 1 9-inch unbaked deep dish pie shell
 1 ½ cups canned or mashed cooked pumpkin
 3 eggswell-beaten
 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.

Ingredients

 1 9-inch unbaked deep dish pie shell
 1 ½ cups canned or mashed cooked pumpkin
 3 eggswell-beaten
 1 ½ cups heavy cream
 ¾ cup granulated sugar
 ½ tsp salt
 1 tsp mace
 ½ tsp ground nutmeg
 ½ tsp ground ginger

Directions

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.

Vincent Price’s Pumpkin Pie

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