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Harold’s Pumpkin Pie

Harold’s Pumpkin Pie

  • 3 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar firmly packed
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 1/2 cups pumpkin puree (or from the can if you don’t want to bake the pumpkin)
  • 1 1/2 cups heated milk

Slightly beat the eggs. Mix the flour, salt and spices into the sugar and add to the eggs. Mix thoroughly. Add the pumpkin puree and mix again. Gradually add milk and mix well. Pour mixture into pastry lined 9" pie pan. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 40-50 minutes. Insert knife in center and if it comes out clean, it’s done. Watch it as it bakes so it doesn’t get too dark. If this happens before it is done, place foil over the pie for the remaining time.

I will admit, we use the Pet-Ritz brand pie crusts, but if you have your own home-made crust, go for it! Enjoy!

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