Yield: 3 servings
Measure | Ingredient |
---|---|
4 cups | Pumpkin puree |
4 cups | Sugar |
1 teaspoon | Salt |
2 teaspoons | Cinnamon |
1 teaspoon | Nutmeg |
6 eaches | Eggs, lightly beaten |
4 cups | Milk |
1 cup | Light cream |
1 tablespoon | Vanilla |
\N \N | Pastry for 3 9-inch pie shells |
\N \N | Whipped cream & chopped nuts for garnish |
Combine pumpkin, sugar, salt, cinnamon and nutmeg. Blend in eggs, milk, cream and vanilla. Pour into pie shells and bake at 400F for 50 minutes, or until firm. Cool on a rack. Garnish with whipped cream and chopped walnuts.
Source: The Harrowsmith Cookbook Volume Three