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Show Pumpkin Custard Pie Carries On Favorite Thanksgiving Tradition A tradition of Thanksgiving that never seems to go out of style is pumpkin pie. This pumpkin custard pie is outstanding out-standing in the field flavorful flavor-ful and fragrantly spicy as well as smooth textured. Double-rich evaporated milk only slightly diluted is mainly responsible re-sponsible for this smoothness that is so desirable in a pumpkin pie. A ring of whipped cream on top adds a pretty and delicious de-licious touch to this dessert for the Thanksgiving feast. PUMPKIN CUSTARD PIE IV4 teaspoons cinnamon 1 teaspoon ginger teaspoon cloves Few grains nutmeg teaspoon salt cup boiling water 2 eggs 1 cup firmly packed brown sugar Vk cups canned pumpkin (solid pack) 1 cups evaporated milk (1 tall can) 1 9-inch unbaked pastry sheU Mix spices and salt in small bowl. Add boiling water slowly, blending well. Beat eggs just until yolks and whites are blended. Add sugar, su-gar, spice mixture, pumpkin and milk. Stir until well blended. Pour into unbaked pastry shell. Bake in hot oven (425F.) 15 minutes, then in moderate oven (350F.) until set, about 40 minutes longer. Remove to cooling rack and cool. Makes 1 9 -inch pie (6 to 8 servings). |