Ann Seranne’s Pumpkin Cream Pie

Preparation info
  • 6 to 8

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 2 cups strained, cooked pumpkin (fresh or canned)
  • 2 teaspoons cinnamon


  1. Preheat the oven to 325 degrees.
  2. Combine the pumpkin, 2 teaspoons cinnamon, sugar, ginger, and salt. Gradually add the milk and beat with a rotary beater or blend thoroughly in an electric blender. Stir in the eggs and the cream.
  3. Line a