Labels:text | bones OCR: Pumpkin Pie From the Fannie Farmer Cookbook A really good pumpkin pie that deservedly goes with Thanks- giving (9-inch open pic). Basic pastry dough for 9-inch pie shell 1 1/2 cups (3 1/2 dL) cooked or canned (unseasoned) pumpkin, mashed or pureed 1 cup (200 g) sugar 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1 1/2 cups (3 1/2 dL) evaporated milk 1/2 teaspoon powdered ginger 1/2 cup (1 dL) milk 1/2 teaspoon ground cloves 2 eggs, slightly beaten Preheat the oven to 425ºF (220℃). Line a 9-inch pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth. Pour into the lined pie pan. Bake for 10 minutes, then lower the heat to 300ºF (150℃) and bake for about 45 minutes or until the filling is firm. 14 BEEK The Catalog
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