Old Fashioned Pumpkin Pie Recipe


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How about making this very easy and traditional pumpkin pie for your Thanksgiving dinner? This recipe is from the 1960's Betty Crocker cookbook. I learned to cook from this cookbook.

Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage. Learn more about the History of Pumpkin Pie. Also check out more great Pie Recipes.

Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Pumpkin Pie.

Pumpkin Pie

Pumpkin Pie

 


Shop What's Cooking America - Easy on-line shopping for all your pie baking needs such as pie plates, pie crust shields, wire cooling racks, pie servers, pie cutters/slicers, silicone baking mats, plus Linda's favorite Super-Fast Thermapen Thermometer.
 


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Old Fashioned Pumpkin Pie Recipe - Thanksgiving Pumpkin Pie Recipe

Recipe Type: Pie, Pie Pastry, Squash, History, Pumpkin
Yields: 8 servings
Prep time: 20 min
Cook time: 60 min


Ingredients:

Pastry for 9-inch one crust pie
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs, beaten
1 (15-ounce) can solid-packed pumpkin
1 (12-fluid ounce) can evaporated milk
Sweetened whipped cream (optional)


Preparation:

Preheat oven to 425 degrees F. Position oven rack in the center of your oven.

Prepare pie pastry.

In a large bowl, combine sugar, salt, cinnamon, ginger, and cloves; blend in beaten eggs at low speed of your mixer. Add pumpkin and evaporated milk; blend at  high speed of your mixer until smooth.

Pour pumpkin mixture into the pastry-line pie plate. NOTE: To prevent spills, place pie plate on a wire rack or on the open oven door when filling with pumpkin mixture.

Bake 15 minutes; reduce oven temperature to 350 degrees F. and bake approximately 45 minutes longer or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job.

Remove from oven and let cool on a wire cooling rack before cutting and serving.

If desired, serve with sweetened whipped cream.

Makes 8 servings.
 


 


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Pumpkin Chiffon Pie
This very light and delicious pumpkin chiffon pie will be a big hit at your Thanksgiving dinner. The filling is very smooth and silky with a great flavor. People who are not a big fan of the traditional pumpkin pie, will love this version.
 

Pumpkin Empanadas
Pumpkin pie may not be on the menu for a traditional Mexican-style meal, but pumpkin empanadas most definitely are, at least on the ones I have known. Pumpkin empanadas are made both on Thanksgiving and Christmas. 

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Never again make a pumpkin pie for the holiday. This cheesecake is absolutely wonderful. Let your family be the judge! I usually make this cheesecake ahead of time and freeze it. See How To Freeze Cheesecake.

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Wouldn't this be an excellent dessert for your Thanksgiving Dinner? Especially since it can be made ahead of time. If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl.



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