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Pumpkin Pie with Sherry variation




Source of Recipe


Lily Wallace New American Cookbook 1945






Recipe Introduction


Pumpkin Pie with sherry. Do NOT use pumpkin pie mix.





List of Ingredients



• plain pastry
  
• 2 cups mashed pumpkin
  
• 1 cup milk
  
• 3 egg yolks
  
• 1/2 cup sugar
  
• 1 1/4 tsp cinnamon
  
• 1/4 tsp cloves
  
• 1/4 tsp ginger
  
• 1/4 tsp nutmeg
  
• 1 tsp salt
  
• 3 egg whites stiffly beaten
  
• variation: 1/4 cup of sherry only 3/4 cup milk
  






Instructions



1. Lie pie pan with plain pastry. PInch with fingers to made edge. Mix pumpkin and milk together
   
2. Add yolks. Add sugar mixed with spices and salt. Mix well.
   
3. Fold in whites. Turn into pie pan.
   
4. Bake in quick oven [450F] for 10 minutes, reduce heat to hot oven [375F] and bake 20 minutes longer or utnil firm
   
5. Sherry: Simply sub the sherry for the milk as stated. Instead of 1 cup of milk you are using 1/4 cup sherry and 3/4 cup milk.
   
6. Nut: Add 1/4 cup chopped nuts to filling.