Wednesday, December 9, 2009


I just made another pumpkin pie and my crust cutters did a beautiful job. I also adjusted the recipe a little... I only used a 1/4 tsp. of ginger, cut down the nutmeg, took out my previous addition of cloves, and added a 1/2 tsp. vanilla based purely on the fact that I thought it smelled good in the mixture. This recipe is a work in progress in an effort to accommodate both my tastes (more spicy) and Estevan's (more traditional). Here's my updated version of The Good Housekeeping recipe for Pilgrim Pumpkin Pie:


1 pie crust

1 can (15 oz) pumpkin

1 can (12 oz) evaporated milk

3/4 cup packed brown sugar

2 large eggs

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 teaspoon vanilla
  • Prepare pie crust in dish as directed.
  • Preheat oven to 375 degrees F.
  • In large bowl, with wire whisk, mix all ingredients until well combined.
  • Carefully pour pumpkin filling into pie crust.
  • Bake until knife inserted 1 inch from edge comes out clean, about 50 minutes.
  • Cook on wire rack at least 1 hour before cutting.
  • Serve with whipped cream.
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  1. Hi honey;
    You did a great job...looks like you did the edges talented. Love, Auntie Mikie

  2. Oh my goodness, this pie is the best pumpkin pie I have ever had! The recipe was perfect this time around.

  3. Good job honey....Love, Auntie Mikie


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