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Would you believe that the holiday season is about to be here. It starts with Halloween and ends with the New Year's celebration. So here we go with a pumpkin pie. This is the oldest receipt in my collection.
In the first few years of the 1900's my grandparents homesteaded some land in Southern Alberta, Canada. William G. Cooper was a preacher and gospel song writer. He wrote "Wonderful Peace." His wife, Mabel L. Cooper was a home maker and good cook and worked in the small town of Milk River. The cowboys did not get many desserts while on the range, so when they got into town at roundup time they liked my grandmothers cooking. The best indication I have is that she had this recipe at that time. This recipe produces a pumpkin pie that is more like a custard pie than the typical southern pumpkin pie. My family demands that I make this during the holiday season. A note of interest is that my mother would make this pie with Hubbard squash instead of pumpkin. Trust me, you could not tell the difference.
Pumpkin Pie
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Ingredients:
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1 cup pumpkin (Do not use caned pumpkin that also has spices).
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1 cup sugar.
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1 rounding teaspoon cinnamon.
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1/2 teaspoon ginger (optional).
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1/4 teaspoon nutmeg.
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2 eggs.
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1 cup milk.
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Directions: |
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Preheat oven to 375 - 400 degrees F.
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Mix pumpkin, sugar, cinnamon, ginger, and nutmeg all together and set aside.
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Beat 2 eggs or (1 egg and 1 teaspoon corn starch)
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Add 1 cup of milk or enough to fill crust.
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Mix with pumpkin ingredients and fill pie.
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Bake in moderately hot oven (375 - 400 degrees F)
Bake until well set and slightly brown. About 50 to 60 minutes.
I use 1 1/2 times the above ingredients for a deep dish pie.
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