Title

Creamy Pumpkin Pie

Subject

pie crust

pumpkin

sweetened condensed milk

cinnamon

salt

eggs

ginger

nutmeg

whipped cream

nuts

Description

Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.

Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).

Card 1 Back: blank

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# Creamy Pumpkin Pie

## Ingredients

- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)

## Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired.

Source

RCA0011 - Pie, Pickles, and Other Goodness (eBay)

Date

1960s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0011-20261018-0043

Coverage

Misouri US