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Traditional Pumpkin PiePublished in 1996

Traditional Pumpkin Pie - 1996

10- 9 in unbaked pastry shell

2 ½ c pumpkin – precooked (crushed or mashed)

14 oz can condense milk (not evaporated)

2 whole eggs or 4 egg whites

1 t cinnamon                    

½ t ginger

½ t nutmeg                        

½ t salt

Preheat oven to 425°. In large bowl combine all ingredients and mix well.  Pour into pastry shell.  Bake 15 minutes.  Reduce oven temp to 350° .  Bake 35-40 min longer or until knife inserted from edge comes out clean.  Cool.  Refrigerate any leftover pumpkin pie.

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