Food by the Howells for the Howells...

Food by the Howells for the Howells...and anybody remotely related to a Howell, or who may have met a Howell at one point in their life, or...yeah, pretty-much anybody.

Sunday, November 21, 2010

Classic Thanksgiving pumpkin pie

This is the recipe my mom has always used, and it gets rave reviews (but only if you use REAL pumpkin, as described in the previous post).

Mix two slightly-beaten eggs into  1 1/2 cups pumpkin.
Add 1/2 cup sugar and 1/4 cup brown sugar.
Then add:
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
After blending into pumpkin mixture, add one can (1 1/2 cups) evaporated milk. Mix well and pour carefully into a 9-inch pie shell. Bake for 15 minutes at 425 degrees, then another 25-35 minutes at 350 degrees or until knife inserted 2 inches from edge comes out clean. Makes one pie.

1 comment:

  1. This is the same recipe I used (although mine called for a little more sugar) this year, and, of course I used home-pureed pumpkin, too. Yummy!