VERNIE’S PUMPKIN PIES

VERNIE’S PUMPKIN PIES

(Two pies)

  • Large can best pumpkin
  • 4 well beaten eggs
  • 2 scant cups sugar
  • 2 t. cinnamon
  • 1 1/2 t. ginger
  • 1 t. salt
  • 1 3/4 c. evaporated milk
  • 3/4 c. regular milk (not skim)

Mix dry ingredients. Add eggs, mix well. Add milk.

Bake at 4250 for 15 minutes, and at 3500 for 45 minutes in UNBAKED pie shells. Pies are done when an inserted knife comes out clean.

I use the Spry Water-whip method for my pie crusts, recipe is in this book.

Note: Mother won a prize at the Iowa State Fair with this recipe except she used three cups of regular milk instead of the I 3/4 cup of evaporated milk and 3/4 cup of regular milk.

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