6" Tarts 9" Pie 10" Pie
pumpkin 1/2 cup 1 cup 1 1/2 cups
eggs 1 2 3
milk 1/2 cup 2/3 cup 1 cup
sugar 1/3 cup 2/3 cup 1 cup
salt 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
ginger 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
nutmeg 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
cinnamon 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
cloves dash 1/8 teaspoon 1/4 teaspoon
baking time 25 minutes 50 minutes 65 minutes
Evenly brush sides and bottom of a graham cracker crust with one beaten
egg yolk. Bake crust for 5 minutes at 375F and remove from oven (put
leftover yolk and any egg white into pie filling).
Use any firm pumpkin flesh scraped from a pumpkin. Boil until soft. Drain
and mash. Firmly pack pumpkin when measuring and drain off any excess
liquid.
Combine eggs, pumpkin, milk (regular, condensed or evaporated), sugar,
salt, ginger, nutmet, cinnamon, and cloves. Blend until smooth. Pour
into prepared crust and bake at 375F.
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