- Unbaked 9-inch pie shell
- 4 eggs, separated
- 1 cup light brown sugar, packed
- 2 cups canned pumpkin
- 1 cup heavy cream
- 1/4 cup butter, melted
- 1/3 cup honey
- 1 tbspn cornstarch
- 1/2 tspn cinnamon
- 1/2 tspn nutmeg
- 1/2 tspn allspice
- 1/3 cup chopped walnuts
- 1/4 tspn vanilla extract
1. Preheat oven to 450 degrees. In large bowl, with electric mixer at high speed, beat egg yolks till thick and lemon-colored. At low speed, beat in sugar, cinnamon, nutmeg, allspice. Then beat in pumpkin 1/3 heavy cream, and melted butter.
2. Beat egg whites until frothy. Gradually add cornstarch, beating until stiff but not dry. Fold into pumpkin mixture.
Turn into pie shell. Bake 15 minutes, then reduce oven heat to 350 degrees. Bake 30 to 40 minutes, or until knife inserted into center comes out clean. Cool and refrigerate.
3. At serving time, mix honey and nuts, and spread on pie. Whip 2.3 cup heavy cream with vanilla, and serve on top of pie. Makes 1 9-inch pie.
More "Lost" Good Housekeeping Recipes
Coffee Cloud Cake with Coffee Butter Frosting (1963)
Sweet and Sour Green Beans (1963)More "Lost" Good Housekeeping Recipes
Coffee Cloud Cake with Coffee Butter Frosting (1963)
(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)
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