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Vickie's Traditional Pumpkin Pie
It's harvest time and there's nothing like a slice of traditional pumpkin pie.
Total preparation time: 1 hour.
Cooking time 60 minutes.
4 hours for cooling.
The Crust:
This recipe calls for a two-crust pie. One crust for the pie, and one for decorating the edges.
Follow the Two Crust Pie Recipe.
The Pie Filing:
  • 1 can (16 oz) pumpkin (NOT pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • ½ cup of sugar
  • 1 tspn ground cinnamon
  • 2 large eggs
  • ½ tspn salt
  • 1 tspn allspice
  • Pre-heat oven 425°
  • Mix all dry ingredients in a medium mixing bowl.
  • Add eggs and beat slightly
  • Stir in pumpkin and evaporated milk
  • Mix thoroughly
  • Pour into pie pan.
  • Place the cookie dough cuttings around the edge of the pie.
  • Cover entire pie with aluminum foil (this will keep your crust from browning too much)
  • Bake for 15 minutes.
  • Reduce oven temperature to 350° and bake for 40 to 50 minutes, or until the center is set.
  • Cool in pie plate on wire rack for about 1 hour.
  • Then refrigerate for at least 3 hours until serving.
Serve with whipped cream topping or vanilla ice cream.
Aidan's Kid Pie:
We found a small pie pan at our local Ben Franklin craft store. Along with a kid's size roller and mixing spoon. Perfect for little hands to help in the kitchen. The pie pan is about 4 inches in diameter and we filled it with about 1/2 cup of pie filing from the main mix. He selected the cookie cutters to use for his own crust decorations and did a great job placing them on his pie. Cooking time is about 30 minutes.
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