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Pilgrim Pumpkin or Squash Pie Good Housekeeping Cook Book Yield: 1 9-inch pie 1 9-inch unbaked pie shell 1 cup granulated sugar ½ tsp. salt 1½ tsp. cinnamon ½ tsp. ground ginger ½ tsp. nutmeg ½ tsp. allspice ½ tsp. ground cloves 1½ cups canned pumpkin or thawed frozen squash 1⅔ cups undiluted evaporated milk 2 eggs, well beaten Refrigerate pie shell several hours. Start heating oven to 425o. Combine sugar, salt, spices; add pumpkin, milk, eggs; beat till smooth. Pour into shell. Bake at 425o 15 minutes; reduce heat to 350o and bake 35 minutes or until custard is set. Cool. |
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