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1865 Vermont Pumpkin Pie




Source of Recipe


Internet


List of Ingredients




1 9” deep dish pie crust unbaked (I like to use scratch pie crust)

½ cup water
1 dash cinnamon
1 dash pumpkin pie spice
¼ cup raisins

2 15 ounce cans solid pack pumpkin
1 can Sweetened Condensed Milk
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt


Recipe



Note: Before making piecrust, plump raisins… bring ½ cup water to boil, then add a dash of cinnamon and a dash of pumpkin pie spice, let boil for just a few seconds, remove from heat and add raisins. (Sometimes I also add a touch of lemon or brandy flavoring to the water along with the spices to give the raisins a little zing.)

While the raisins are plumping, preheat oven to 425 degrees. In a large bowl combine and mix pumpkin with condensed milk, spices and salt. In a separate bowl beat eggs with vanilla, then add to pumpkin mixture and mix well. Drain any excess water from raisins and lightly fold in. Pour into piecrust. Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 degrees and bake 35 to 45 minutes longer or until knife inserted 1 inch from edge comes out clean. Let cool, then serve with whipped cream or Cool Whip.

For a real Fall treat, use 2 1/2 cups of cooked mashed sweet potatoes instead of pumpkin.