Best in the West (Houston) Pumpkin Pie
3 Eggs
16 oz Solid pack pumpkin; canned
1/2 c Packed brown sugar
1/2 c Sugar
1 1/4 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Nutmeg
1/2 ts Salt
3/4 c Milk
1/2 c Whipping cream
9 inch pie shell; unbaked
Whipped cream
In large bowl, beat eggs slightly. Add pumpkin, sugar (s), cinnamon,
ginger, nutmeg and salt and mix well. Add milk and cream and mix well.
Place pie shell on oven rack, then pour in pumpkin filling. Bake 60 to 70
minutes at 350 degrees. Cool on a rack. Just before serving, decorate with
whipped topping. Several years ago, I clipped this recipe from the Houston
Chronicle. Since then I have shared this recipe with friends and neighbors
and all agree, this is the best pumpkin pie ever! Try it, you'll like it!!
3 Eggs
16 oz Solid pack pumpkin; canned
1/2 c Packed brown sugar
1/2 c Sugar
1 1/4 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Nutmeg
1/2 ts Salt
3/4 c Milk
1/2 c Whipping cream
9 inch pie shell; unbaked
Whipped cream
In large bowl, beat eggs slightly. Add pumpkin, sugar (s), cinnamon,
ginger, nutmeg and salt and mix well. Add milk and cream and mix well.
Place pie shell on oven rack, then pour in pumpkin filling. Bake 60 to 70
minutes at 350 degrees. Cool on a rack. Just before serving, decorate with
whipped topping. Several years ago, I clipped this recipe from the Houston
Chronicle. Since then I have shared this recipe with friends and neighbors
and all agree, this is the best pumpkin pie ever! Try it, you'll like it!!
