Pumpkin Pie (from "Joy of Cooking") <link rel="stylesheet" href="../../resources/recipe.css" type="text/css"> </head> <body>  <div id=wrap> <div id="nav-bar"> <li><a STYLE="text-decoration:none" href="../../recipes.shtml">Recipes</a></li> <li> </li> <li><a STYLE="text-decoration:none" href="../../../2006/2006.html">2006</a></li> <li><a STYLE="text-decoration:none" href="../../2005/2005.html">2005</a></li> <li><a STYLE="text-decoration:none" href="../../2004/2004.html">2004</a></li> <li><a STYLE="text-decoration:none" href="../../2003/2003.html">2003</a></li> <li> </li> <li><a STYLE="text-decoration:none" href="../../../resources.html">Resources</a></li> </div> <div id="main"> <h1>Pumpkin Pie (from "Joy of Cooking")</h1> Line a pie pan with:<br><br> Pie crust<br><br> Preheat oven to 425 degrees Fahrenheit. Mix until well-blended:<br><br> 2 cups cooked pumpkin<br> 1 ˝ cups undiluted evaporated milk or rich cream<br> Ľ cup brown sugar<br> ˝ cup white sugar<br> ˝ tsp salt<br> 1 Tbsp cinnamon<br> 1 tsp ground ginger<br> ˝ tsp nutmeg or allspice<br> Ľ tsp ground cloves<br> 2 slightly beaten eggs <br><br> Pour the mixture into the pie shell. Bake 15 minutes at 425, then reduce the heat to 350 and bake about 45 minutes. Pie is done when an inserted knife comes out clean. Serve with whipped cream (optionally flavored with bourbon). </div> <div id=footer> <br><h4>This page is copyright 2006, Laura Giletti <br> Last revised: May 2006</h4> </div> </body> </html>