Royal City Pumpkin Pie
Makes 2 pies
1 28oz. can pumpkin
1 tsp. salt
2 tsp. cinnamon
1 tsp. mace
1 1/2 tsp. ginger
dash of cloves
1 1/2 cups brown sugar
4 eggs, lightly beaten
1 cup cream or evaporated milk
1 1/2 cups milk, scalded or not
2 unbaked pie shells
1 tsp. salt
2 tsp. cinnamon
1 tsp. mace
1 1/2 tsp. ginger
dash of cloves
1 1/2 cups brown sugar
4 eggs, lightly beaten
1 cup cream or evaporated milk
1 1/2 cups milk, scalded or not
2 unbaked pie shells
Mix all together
Bake 20 minutes at 450, reduce to 350 and
bake for 30-40 min or until knife comes out clean.
Serve with lots of whipped
cream.
For ONE deep dish pie - reduce recipe by 1/3
Bake 20 minutes at 450, reduce to 350 and
bake for 30-40 min or until knife comes out clean.
Serve with lots of whipped
cream.
For ONE deep dish pie - reduce recipe by 1/3