Print

Pumpkin Pie

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Pumpkin Pie Author: Reading Widows’ Home – 1911 Pumpkin Pie from a 1911 Berks County Cookbook Author: Weaver’s Orchard Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins

Ingredients

Scale
  • 15 ounces pumpkin puree
  • 1/4 cup butter, completely melted
  • 2 eggs
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon mace (or nutmeg)
  • 3/4 cup sugar
  • 1/2 cup brandy or apple juice
  • Pre-made and blind-baked pie crust

Instructions

  1. Preheat oven to 425° F.
  2. Mix all the ingredients well together.
  3. Add ingredients on the crust.
  4. Cover crust edges lightly with aluminum foil if desired (to prevent over-browning).
  5. Bake at 425° F for 15 minutes. Reduce temperature to 350° F. Bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours.
  6. Serve immediately or refrigerate.

Find it online: https://www.weaversorchard.com/pumpkin-pie-berks-history/