Home cooking: Elizabeth Butler's pumpkin pie

December 20, 2011

My paternal grandmother was a well-known cook, baker and hostess among family, friends and church circles.

In addition to her culinary expertise, she knew every rule of etiquette and table-setting. One of her specialties was pumpkin pie. Having no daughters, she gave her recipe to my mother, who passed it on to me.

With its mild flavor and creamy texture, this pie is now a favorite in my own family. It's easy, too.

—  Linda Baker, member of the hand bell choir at Otterbein United Methodist Church in downtown Hagerstown

Elizabeth Butler's pumpkin pie

1 3/4 cups pumpkin

Scant teaspoon cinnamon

1/8 teaspoon ginger

1/2 teaspoon salt

3/4 cup sugar

2 eggs, beaten

2 tablespoons butter, melted

1 1/2 cups milk

9-inch pie shell

Heat oven to 450 degrees.

In a large bowl, mix the pumpkin, cinnamon, ginger, salt, and sugar. Add the beaten eggs and melted butter and mix thoroughly. Mix in the milk and mix thoroughly.

Pour into an unbaked 9-inch pie shell. Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 45-50 minutes, or until firm.

— Linda Baker of Hagerstown

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