CREAMY PUMPKIN PIE
Pastry for 1 crust 9 inch pie
1 3/4 cups canned pumpkin
15 oz can sweetened condensed milk
1 large egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 cup hot water
Heat oven to 375° F. Line pie pan with pastry, building up a high fluted edge. Do not prick.
Beat remaining ingredients. Pour into pastry-lined pan. Bake 50 to 55 minutes, until knife inserted inside of filling comes out clean. Serve cold with whipped cream.
A Margo Oliver Recipe
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PICT0003_1.jpg
Pastry for 1 crust 9 inch pie
1 3/4 cups canned pumpkin
15 oz can sweetened condensed milk
1 large egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 cup hot water
Heat oven to 375° F. Line pie pan with pastry, building up a high fluted edge. Do not prick.
Beat remaining ingredients. Pour into pastry-lined pan. Bake 50 to 55 minutes, until knife inserted inside of filling comes out clean. Serve cold with whipped cream.
A Margo Oliver Recipe
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PICT0003_1.jpg
