AuthorRetroRuth
From Come Into The Kitchen Cook Book, Mary and Vincent Price, 1969
Tested Recipe!
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.
Preheat oven to 425 degrees.
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.
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.
Chill before serving.
Yield: Makes about 8 servings.
Ingredients
Directions
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.
Preheat oven to 425 degrees.
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.
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.
Chill before serving.
Yield: Makes about 8 servings.
