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Pumpkin: Marion's Pumpkin Pie

Source of Recipe

Family Cricle HOliday Cakes & Cookies, 1999


List of Ingredients

pie dough for 9-inch pie shell, your favorite recipe or ready-to-use
1 15 ounce can solid-pack pumpkin puree -- (not pie filling)
3 eggs
1 12 ounce can evaporated milk
3/4 cup pocked brown sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

OPTIONAL GARNISHES
whipped cream
cinnamon sticks
a sprinkle of spice


Recipe

Heat oven to 450ºF. Line 9-inch pie pan with rolled-out dough; prick all over with a fork. Press a piece of heavy-duty aluminum foil over dough. Bake in 450ºF oven for 6 minutes. Remove foil. Bake about 4 minutes or until crust just starts to brown. Remove from oven. Beat together the pumpkin and eggs in large bowl. Stir in evaporated milk and sugar. Then add salt, cinnamon, ginger, nutmeg, cloves and allspice; beat until the mixture is smooth. Pour into pie shell. Bake in 450ºF oven for 10 minutes.

Reduce heat to 300ºF. Bake for 30 to 40 minutes or until filling is almost set and sharp knife inserted slightly off center comes out almost clean, with traces of custard on it. Center of pie should not be completely firm. Pie is best served slightly warm or at room temperature. Garnish, if desired, with whipped cream, cinnamon sticks and sprinkling of spice. Makes: 6 servings.