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Pumpkin Pie

June 9, 2016 by Sophie Llewellyn Smith Leave a Comment

When I was in university, I worked as a waitress at a low-end (but good!) breakfast/brunch restaurant in Atlanta. It wasn’t in the best part of town. One evening – evenings are slow at breakfast restaurants – I told the cook that I had to make a pumpkin pie for Thanksgiving. Willie, the cook, wrote down this recipe. Willie was really nice to me – made sure I was ok getting to my car, teaching me to make pancakes, giving me advice – and he was barely literate. We made an odd team; I was a waitress going to a high end university and he was ex-convict just barely able to read and making just enough money to scrape by. I had to adapt the recipe a bit, but Willie’s additions make it the best pumpkin pie ever!

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Pumpkin pie
Pumpkin Pie
Print Recipe
  • CourseDesserts
Servings
8 servings
Cook Time
1 hour
Servings
8 servings
Cook Time
1 hour
Pumpkin pie
Pumpkin Pie
Print Recipe
  • CourseDesserts
Servings
8 servings
Cook Time
1 hour
Servings
8 servings
Cook Time
1 hour
Ingredients
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 15 oz Pure Pumpkin (1 can)
  • 12 fl. oz. Evaporated Milk (1 can)
  • 1 9-inch deep-dish pie shell unbaked
  • Whipped cream flavored with a little vanilla or rum (optional)
Servings: servings
Instructions
  1. Leave pie crust out to defrost, if necessary. Poke a few holes in the bottom and on the sides.
  2. Preheat oven to 425° F.
  3. Mix sugar, honey, cinnamon, salt, ginger and cloves in small bowl.
  4. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  5. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Depending on the oven, I usually have to put foil around the edges of the pie to protect the pie crust from burning.
  6. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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Filed Under: Uncategorized Tagged With: nut-free, pie, vegetarian

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Contributor

Aimee Ansari
Executive Director, Translators without Borders, with help from my mother (recipe) and cousin (photos)

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

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American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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