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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Polly's Pumpkin Pie Recipe

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This recipe for Polly's Pumpkin Pie is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe Basic Pie Crust, (see recipe)
One 15-ounce can pure pumpkin, preferably Libby’s
1 cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 eggs, slightly beaten
2 tablespoons molasses
1 cup evaporated milk
Fresh Whipped Cream, (see recipe), for serving
Directions:
Directions:
1). Preheat the oven to 425 degrees. Make the Basic Pie Crust as directed through Step #4. Remove the dough from the refrigerator. In the bowl of an electric mixer, fitted with the whisk attachment, mix all the ingredients on medium-high speed until blended. Pour the filling into the chilled unbaked pie shell. Bake for 10 minutes and then reduce the oven temperature to 325 degrees for an additional 45 minutes. The filling should be ever-so-slightly jiggly in the middle when it is done.
Number Of Servings:
Number Of Servings:
6

 

 

 

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