Pumpkin Pie

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Pumpkin Pie

  • Total time: 2 Hours
  • Servings: 1 Pie

Ingredients

  • 1/2 Cup Granulated Sugar
  • 3/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 Tbsp Flour
  • 1 tsp Cornstarch
  • 1 1/2 Cups Canned Pumpkin
  • 1 Cup Evaporated Milk
  • 1/2 Cup Corn Syrup (no substitutes)
  • 2 Eggs, slightly beaten
  • 1/4 Cup Sour Cream, mixed with some milk
  • 1 Unbaked Basic Pie Crust

Directions

  • 1)

    Sift first six ingredients into bowl.

  • 2)

    Stir in pumpkin, milk, corn syrup, and eggs. Blend well. Pour into shell.

  • 3)

    Mix sour cream with some milk until it is the same thickness as the filling. Drop in round, small blobs on filling. Drag toothpick through in unbroken circular line. It makes hearts on the pie that stay.

  • 4)

    Cover pastry edge with strips of foil (shiny side out) for 1/2 baking time.

  • 5)

    Bake at 425°F for 15 minutes, then 325°F for 40 minutes or until set.

Notes

Recipe from Auntie Lorayne.