Pumpkin Pie

From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 4 Nov 1993 12:32:27 GMT

            	 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

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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