Pumpkin Pie No. 2
A classic pumpkin pie recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 pint Pumpkin puree (Originally 'pumpkin stewed as for Pie No. 1'. Use canned pumpkin puree or prepare fresh pumpkin.)
- 1 Egg
- 2 tablespoonfuls Molasses
- 1/4 pint Milk
- 1/2 pint Heavy cream (Originally 'thin cream'. Substituted with heavy cream for modern preference.)
- 1/4 cupful Sugar
- 1 tablespoonful Ground ginger (Originally 'Royal Extract Ginger'. Substituted with ground ginger.)
- 1 prepared Pie crust (Line tin as described for Custard Pie, plain.)
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Instructions
- 1Place the pumpkin puree in a bowl. Beat in the molasses, sugar, egg, and ginger. Then, pour in the milk and heavy cream.
- 2Line a pie tin with prepared pie crust. Pour in the pumpkin preparation.
- 3Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the filling is firm in the center.
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