A Pair of Pumpkin Pies for Thanksgiving
Pumpkin Pie is as traditional as turkey for Thanksgiving, so here are two, a little different. Line two 9-inch pie plates with pastry. Build up and flute the edges. Into the bottom of one pie scatter finely chopped dates (3/4 cup). Into the other slice two crisp Mclntosh apples very thin. Mix the pumpkin filling […]
Pumpkin Pie is as traditional as turkey for Thanksgiving, so here are two, a little different. Line two 9-inch pie plates with pastry. Build up and flute the edges. Into the bottom of one pie scatter finely chopped dates (3/4 cup). Into the other slice two crisp Mclntosh apples very thin. Mix the pumpkin filling as follows.
Ingredients
a 14-1/2-ounce can stewed pumpkin
3 tablespoons cornstarch
1-1/2 cups sugar (white or brown)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1-1/2 tablespoons melted butter
1/4 cup molasses
1-1/2 cups milk
2 beaten eggs
Instructions
Into a large bowl sift together the dry ingredients. Add the pumpkin and stir to blend. Add the molasses, beaten eggs, milk, and vanilla; again stir well. Lastly add the melted butter and beat with the egg beater. Then pour immediately into the pie shells, making sure that the pumpkin mixture coats all of the fruit. The apples will rise to the top, and the dates will remain on the bottom. Bake at 400 degrees F for about 45 minutes or until the filling is firm. Serve on Thanksgiving Day — “palm warm,” with lightly whipped cream.
