From Betty Cooper’s recipe book (prepared for all her children!):
*Take your choice of either recipe, both are excellent.
- 4 eggs well beaten
- 28 oz can pumpkin
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 2 cups milk
- 2 unbaked pie crusts
Mix all ingredients together in order given and pour into pie crusts. Bake in 400 oven – about 45 minutes (until knife comes out clean in centre).
OR
- 1 28 oz can of pumpkin
- 2 cans (12 ox each) Carnation milk (not sweetened condensed)
- 4 eggs beaten
- 1 1/2 cups brown sugar
- 2 tbsp all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 unbaked pie shells
Mix all ingredients together and pour into pie shells. Bake 450 oven – 20 minutes or 350 oven – 40 minutes (til knife comes out clean)
I’ve made both these pies many times and they are equally good. Serve warm with whipped cream
I have learned the hard way it’s best to put pumpkin pies on a cooky sheet when putting in the oven -save spills and messy oven!!
I’m doing my baking today for tomorrow at Brenda’s place. Including a pumpkin pie and a Mennonite Platz . Hope you have a nice Thanksgiving too, Ron.
***** !!!!! Just noticed that you made a typing error on the first recipe above –should be 1 1/2 cups white sugar (as in my book) not 1 1/2 cups flour