6" Tarts 9" Pie 10" Pie pumpkin 1/2 cup 1 cup 1 1/2 cups eggs 1 2 3 milk 1/2 cup 2/3 cup 1 cup sugar 1/3 cup 2/3 cup 1 cup salt 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon ginger 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon nutmeg 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon cinnamon 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons cloves dash 1/8 teaspoon 1/4 teaspoon baking time 25 minutes 50 minutes 65 minutes Evenly brush sides and bottom of a graham cracker crust with one beaten egg yolk. Bake crust for 5 minutes at 375F and remove from oven (put leftover yolk and any egg white into pie filling). Use any firm pumpkin flesh scraped from a pumpkin. Boil until soft. Drain and mash. Firmly pack pumpkin when measuring and drain off any excess liquid. Combine eggs, pumpkin, milk (regular, condensed or evaporated), sugar, salt, ginger, nutmet, cinnamon, and cloves. Blend until smooth. Pour into prepared crust and bake at 375F.
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