Page 168 - FLIPBOOK NEW

HELEN WRIGHT’S PUMPKIN PIE

Ingredients
2 eggs well beaten 3/4 cup firmly packed brown sugar

1 ½ cooked strained pumpkin 1 teaspoon cinnamon
1/2 teaspoons salt 1/2 cup water
1/2 cup evaporated milk 1/2 cup half and half cream

Instructions
Make pie shell and put it in the pie dish and make sure you make fork stabs at bottom for
air. Combine all ingredients and pour into pie shell. Bake at 425 degrees for 40 minutes.

I made this every Thanksgiving and sometimes for Christmas. Usually when we went

pumpkin picking, Ron and I would also pick a cheese pumpkin for the pumpkin pie. The
skin is very deep and Ron always had a hard time cutting it. He would take o the skin
and cube the pumpkin minus the seeds. He would boil it down and then remove any
remaining liquid. After the pumpkin was cool, he would mash it. We would then freeze
some and then use the rest for the pie and pumpkin bread.

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