Tawny Pumpkin Pie

Name: Tawny Pumpkin Pie
Ingredients: 1 tsp. ground cinnamon; ½ tsp. ground ginger; ¾ c. sugar; ½ tsp. salt; 2 eggs, slightly beaten; 1 (1 lb.) can pumpkin (2 c.); 1⅔ c. light cream or evaporated milk; ¼ tsp. ground cloves

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Filling is a rich, mellow golden brown

Ingredients

Unbaked 9" pie shell
2 eggs, slightly beaten
1 (1 lb.) can pumpkin

Pie
Vegetarian
Gluten-free

Method

Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in cream.
Turn into pie shell. Bake in hot oven (400°) 45 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
Gently drop Caramelized Pecan Topping by spoonfuls over cooled pie to cover top. Broil 5"