Yankee Magazine Logo

This is a page from YankeeMagazine.com, the website of Yankee Magazine.

©2012, Yankee Publishing Inc. All Rights Reserved.

Visit this page on the web at:
http://www.yankeemagazine.com/recipe/for/pumpkin-pie/152.

Food → Recipe Search → Pies and Pastries →

Pumpkin Pie

From Recipes with a History

Pies and Pastries Recipes

SAVERATEEMAILPRINT
  • 1 15-ounce can pumpkin (not pie mix)
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 egg, beaten
  • 1 can (10 ounces) evaporated milk
  • nutmeg for grating
  • 1 deep pie shell

Mix first 6 ingredients well, and pour into unbaked pie shell. Sprinkle nutmeg on top.

Place on cookie sheet or foil.

Bake at 350 degrees F for 1 hour (or until a knife inserted in the center comes out clean). Eat warm, eat at room temperature for dessert, or eat cold for breakfast like my family!

Reviews by Readers

Average reader rating of 3 out of 5.

100% of readers would make this recipe again.

Submit your own review.

Will definitely try it again. I made this pie from real pumpkin out of the garden, not canned. – Reviewed by Tom Eddy

Find Similar Recipes

YankeeMagazine.com information comes from the editors of Yankee Publishing, with the exception of directory information, which comes from advertisers. No advertising considerations are made when selecting and recommending any establishment, except where noted. Rates and event dates are subject to change. We strongly advise that you call first to confirm before setting out on your trip.

Advertise | Privacy Policy | Contact Us | Subscribe | Subscriber Services | Customer Service | Press Contact| Site Search | Employment | RSS Feeds

Interactive services developed and maintained by Reinvented Inc.

©2012, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444, (603) 563-8111

ros