Post by JJ Judkins on Nov 3, 2010 11:44:51 GMT -6
* Exported from MasterCook *
The Very Best Pumpkin Pie Ever
Recipe By :Norma Jean and Carole Darden
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
1 cup sugar
Pinch salt
1/2 cup melted butter
1 teaspoon ground cinnamon
1 teaspoon nutmeg -- grated
1 teaspoon ground allspice
2 1/2 cups pumpkin -- cooked, mashed
1 9" pie crust
Preheat oven to 350°. Beat eggs well. Add 3/4 cup of the sugar, salt, and half the melted butter to the eggs; add spices and blend. Then add pumpkin and mix thoroughly. Turn into pie shell and pat pumpkin mixture even with edges of pastry. Sprinkle remaining 1/4 cup sugar over top of pie and dribble remaining melted butter over sugar.
Bake for about 45 minutes. The top of this pie is lightly browned and crunchy. Even if people don't like pumpkin pie, we suspect they'll decide this one is delicious.
Source:
"Spoonbread & Strawberry Wine - Recipes & Reminiscences of a Family"
S(Internet address):
""
Copyright:
"1978"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 339 Calories; 20g Fat (51.0% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
The Very Best Pumpkin Pie Ever
Recipe By :Norma Jean and Carole Darden
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
1 cup sugar
Pinch salt
1/2 cup melted butter
1 teaspoon ground cinnamon
1 teaspoon nutmeg -- grated
1 teaspoon ground allspice
2 1/2 cups pumpkin -- cooked, mashed
1 9" pie crust
Preheat oven to 350°. Beat eggs well. Add 3/4 cup of the sugar, salt, and half the melted butter to the eggs; add spices and blend. Then add pumpkin and mix thoroughly. Turn into pie shell and pat pumpkin mixture even with edges of pastry. Sprinkle remaining 1/4 cup sugar over top of pie and dribble remaining melted butter over sugar.
Bake for about 45 minutes. The top of this pie is lightly browned and crunchy. Even if people don't like pumpkin pie, we suspect they'll decide this one is delicious.
Source:
"Spoonbread & Strawberry Wine - Recipes & Reminiscences of a Family"
S(Internet address):
""
Copyright:
"1978"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 339 Calories; 20g Fat (51.0% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0