…of pumpkin pie recipes. This one is ours. We've been baking it since
1980 and we really like it. 'Hope you do, too.

Boatwright Rich and Spicy Pumpkin Pie

3 eggs
½ cup granulated sugar
½ cup light brown sugar, firmly packed
1 tablespoon all-purpose or instant blend flour
2 cups freshly-cooked pumpkin, well-mashed
1½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon freshly grated ginger root
½ teaspoon ground cloves
½ teaspoon ground mace
½ teaspoon ground allspice
½ teaspoon salt
1 cup whipping cream
½ whole milk
¼ cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 9-inch unbaked pastry shell, with high-fluted sides

Preheat oven to 450° F. Thoroughly cream eggs, sugars, and flour. Stir
pumpkin, spices, and salt into egg mixture until thoroughly combined.
Gradually stir in cream and milk until completed incorporated. Stir
melted butter and vanilla extract into mixture, making sure that filling
mixture is smooth and well-combined. Pour filling mixture into pastry
shell. Bake at 450° F. for 10 minutes. Reduce oven temperature to 350°
F. and continue baking for 40 minutes or until filling is firm and knife
inserted in center comes out dry.

Wayne

"Jeff Bienstadt" > wrote in message
...
> Wayne Boatwright wrote:
>
> > .of pumpkin pie recipes. This one is ours. We've been baking it since
> > 1980 and we really like it. 'Hope you do, too.
> >
>
> Is it done yet?
>

Thanks Jeff! It's been a long time since a newsgroup message made me laugh
out loud.


--
Peter Aitken

Remove the crap from my email address before using.

Jeff Bienstadt > wrote in
:

> Wayne Boatwright wrote:
>
>> …of pumpkin pie recipes. This one is ours. We've been baking it since
>> 1980 and we really like it. 'Hope you do, too.
>>
>
> Is it done yet?
>

Hmmm... No pie for you!

Wayne <G>