For this Recipe from the Archives we are making a Holiday classic: Pumpkin Pie. This recipe comes from The Pride of Pickering which was compiled in 1990 by the Women’s Auxiliary of the Pickering Manor Home in Newtown.

Ingredients:

Pie crust of choice, enough for two pie pans
1 can of pumpkin
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon nutmeg
1 tablespoon molasses
1 tablespoon lemon juice
1 cups milk
4 eggs, beaten

Directions:

1. Preheat oven to 475° F.
2. Line two pie pans with the pie crusts. These can be a favorite homemade recipe or store-bought.
3. In a large mixing bowl, whisk together pumpkin, both sugars, spices, salt, lemon juice, and molasses.
4. Once mixture is smooth, gradually add in eggs and milk.
5. Pour mixture into the pie crusts.
6. Bake in the oven for 10 minutes. After 10 minutes, you may want to remove the pie from the oven and cover the edges of the crust with foil if it is already browning.
7. Reduce heat to 400° F and bake for 45 additional minutes.
8. Remove from oven and allow to cool to room temperature.