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Creamy Pumpkin Pie
Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.
Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).
Card 1 Back: blank
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# Creamy Pumpkin Pie
## Ingredients
- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)
## Instructions
1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired. -
Pumpkin Pie
Pumpkin Pie
2 eggs beaten 1 1/4 t cinnamon
1-1 lb can pumpkin 1 t ginger
1/2 Cup white sugar 3/4 t nutmeg
1/4 Cup brown sugar 1 1/2 Cup of
firmly packed canned milk
1/4 t. salt
Combine eggs & pumpkin. Blend
in sugars, salt & spices. Add
milk mix well. Pour in pie
shell. Bake at 450° or until
knife inserted come out clean
Top with cool-whip
Card 1 Back: blank
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# Pumpkin Pie
## Ingredients
- 1 unbaked pie shell
- 2 eggs, beaten
- 1 (1 lb) can pumpkin
- 1/2 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1 1/2 cups canned milk
- Cool Whip, for topping
## Instructions
1. Combine the eggs and pumpkin.
2. Blend in the sugars, salt, and spices.
3. Add the milk and mix well.
4. Pour into the pie shell.
5. Bake at 450°F until a knife inserted comes out clean.
6. Top with Cool Whip. -
Pumpkin Bread
Pumpkin Bread
2 cups pumpkin
4 eggs
1 cup salad oil
3 cups sugar
3 1/2 cups flour
2 t soda
1 t salt
2 t pumpkin pie spice
1 cup nuts
Card 1 Back: blank
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# Pumpkin Bread
## Ingredients
- 2 cups pumpkin (1 15oz can is close)
- 4 eggs
- 1 cup salad oil
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup nuts
## Instructions
1. Combine the ingredients, mixing the wet ingredients with the dry ingredients until well blended. *(The card lists ingredients only; no method is given.)*
2. Pour the batter into greased loaf pans.
3. Bake until a toothpick inserted in the center comes out clean. -
Pumpkin Bread
Pumpkin Bread
3 cups sugar 2 t. soda
1 Cup salad oil 2 t salt
4 eggs beaten 1 t. Baking powder
1-1 lb can pumpkin 1 t nutmeg
2/3 cups water 1 t all-spice
3 1/2 cups flour 1 t cinnamon
1/2 t cloves
Cream sugar & oil to-gether.
Add eggs & pumpkin. Mix well.
Add all dry ingredients alternately
with water. Pour in 2 well greased
& floured 9x5 loaf pans. Bake
Card 1 Back:
at 350° 1 1/2 hrs or until tests done.
Remove from pans to cool.
---
# Pumpkin Bread
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs, beaten
- 1 (1 lb) can pumpkin
- 2/3 cup water
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
## Instructions
1. Cream the sugar and oil together.
2. Add the eggs and pumpkin. Mix well.
3. Add all the dry ingredients alternately with the water.
4. Pour into 2 well greased and floured 9x5 loaf pans.
5. Bake at 350°F for 1 1/2 hours, or until a tester comes out done.
6. Remove from the pans to cool. -
Pumpkin Bread
Card 1 Front:
Recipe: Cut out & save
Pumpkin Bread
1½ cups sugar 1 teaspoon salt
½ cup oil ½ teaspoon allspice
2 eggs, beaten ½ teaspoon cinnamon
1 cup pumpkin ½ teaspoon cloves
⅓ cup water ½ teaspoon nutmeg
1¼ cups white flour ¼ teaspoon baking powder
¾ cup whole wheat flour ½ cup raisins
1 teaspoon soda
In a large mixing bowl, combine sugar and oil. Add eggs, pumpkin and water.
Sift dry ingredients together; add to pumpkin mixture. Blend well. Stir in
raisins. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Remove from pan and cool on wire rack. Makes 1 loaf.
Puget Power Gazette 9/78
Card 1 Back:
Better Living ELECTRICITY-
Handle With Care! by Jan Senk, Energy Information Specialist
Most of us take electricity for granted. injuries associated with electrical shocks
Our homes are filled with electrical appli- or fires. To avoid electrical accidents and
ances which keep us warm, cook our food, eliminate injuries in your home, follow
give us light and provide entertainment. these safety tips and handle the electric-
Yet each year thousands of people receive ity with care!
KEEP AN EYE ON THE CORDS!
[illustration of woman with frizzed hair]
Replace worn cords to avoid shocks and
short circuits.
[illustration of wet hand] Don't operate or touch
an appliance if you are:
wet, standing on a
wet surface, or if the
insulation on the cord
is broken.
Don't touch the sink and electrical equip-
ment at the same time.
Don't touch two appliances at the same
time.
[illustration of arm/sleeve] Be sure to have
[illustration of person's head]
---
# Pumpkin Bread
*Puget Power Gazette — September 1978*
*Makes 1 loaf*
## Ingredients
- 1 1/2 cups sugar
- 1/2 cup oil
- 2 eggs, beaten
- 1 cup pumpkin
- 1/3 cup water
- 1 1/4 cups white flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1/2 cup raisins
## Instructions
1. In a large mixing bowl, combine sugar and oil.
2. Add eggs, pumpkin, and water.
3. Sift dry ingredients together; add to pumpkin mixture. Blend well.
4. Stir in raisins.
5. Pour into a greased 9 x 5-inch loaf pan.
6. Bake at 350° for 1 hour.
7. Remove from pan and cool on wire rack. -
Pumpkin Chip Cookies
Card 1 Front:
Pumpkin Chip Cookies
1c. cooked or canned pumpkin 1t. soda dissolved in 1t. milk
1c. sugar 1c. Choc. chips
1/2 c. cooking oil 1/2c. Chopped nuts - optional
1 egg 1t. Vanilla
2c. flour
2t. baking powder
1t. cinnamon
1/2t. salt
Combine pumpkin, sugar, oil and egg. Stir together flour
baking powder, cinnamon and salt. Add to pumpkin
mixture along with dissolved soda and mix well. Stir
in Choc. chips, nuts, vanilla.
Drop by teaspoonful on lightly greased teflon coated
cookie sheet. Bake @375° 10-13 mins.
YIELD 3 1/2 dozen
Card 1 Back: blank
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# Pumpkin Chip Cookies
*Yields 3 1/2 dozen*
## Ingredients
- 1 cup cooked or canned pumpkin
- 1 cup sugar
- 1/2 cup cooking oil
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup chocolate chips
- 1/2 cup chopped nuts — optional
- 1 tsp vanilla
## Instructions
1. Combine pumpkin, sugar, oil, and egg.
2. Stir together flour, baking powder, cinnamon, and salt.
3. Add flour mixture to pumpkin mixture along with dissolved soda and mix well.
4. Stir in chocolate chips, nuts, and vanilla.
5. Drop by teaspoonful onto a lightly greased teflon-coated cookie sheet.
6. Bake at 375°F for 10–13 minutes. -
Pumpkin Pie
Card 1 Front:
Pumpkin Pie
(For 2 9inch pies, double recipe, pour into 2 pastry
shells & bake as directed)
2 eggs, slightly beaten 1/2 t. ginger
1 1/2c. pumpkin 1/4 t. of cloves
3/4c. sugar 1 2/3c. (13oz) evap. milk
1/2 t. salt 1 9" unbaked pie shell
1 t cinnamon
Mix ingredients in order given Pour into pie shell
Bake in preheated 425° oven for 15 min Reduce
temp to 350° & continue to bake for 45 min - or
until knife inserted comes out clean Cool
Garnish with whipped cream if desired
Card 1 Back: blank
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# Pumpkin Pie
*Makes 1 nine-inch pie (note: double recipe for two 9-inch pies)*
## Ingredients
- 2 eggs, slightly beaten
- 1 1/2 cups pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 2/3 cups (13 oz) evaporated milk
- 1 nine-inch unbaked pie shell
## Instructions
1. Mix ingredients in order given.
2. Pour into pie shell.
3. Bake in preheated 425°F oven for 15 minutes.
4. Reduce temperature to 350°F and continue to bake for 45 minutes, or until a knife inserted comes out clean.
5. Cool.
6. Garnish with whipped cream if desired. -
Frozen Pumpkin Pie
FROZEN PUMPKIN PIE
1 c. canned pumpkin
½ c. sugar
½ tsp salt
½ tsp nutmeg
½ tsp. ginger
1 quart vanilla ice cream
(cinnamon if desired) . . to taste
Combine pumpkin and sugar. Add salt, ginger
and nutmeg. (+ cinnamon). Stir ice cream to
soften and fold into pumpkin mixture. Put in
graham cracker crust. (9 in. size). Freeze
until firm about 4 hours. Take out of freezer
a little while before cutting.
Card 1 Back: blank
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# Frozen Pumpkin Pie
## Ingredients
- 1 9-inch graham cracker crust
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 quart vanilla ice cream
- Cinnamon to taste (optional)
## Instructions
1. Combine pumpkin and sugar.
2. Add salt, ginger, and nutmeg (and cinnamon if using).
3. Stir ice cream to soften, then fold into pumpkin mixture.
4. Pour into a 9-inch graham cracker crust.
5. Freeze until firm, about 4 hours.
6. Remove from freezer a little while before cutting and serving. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
---
# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Bran Pumpkin Muffins
Card 1 Front:
Bran Pumpkin Muffins
1 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. sugar
1 1/2 c. Kellogg's 40% Bran Flakes
2/3 c. milk
1 c. solid pack pumpkin
1 egg
1/2 c. shortening
3/4 c. raisins (optional)
1 1/2 t. sugar
-
Pumpkin Flan
PUMPKIN FLAN CHANNEL 8
Bring to a boil: 3 tb. corn syrup, 6 oz. sugar,
and 35 tb. water.
Scald: 1 quart milk, vanilla, ¼ tsp. nutmeg,
dash of ginger and cinnamon.
Stir 1 cup pumpkin into scalded milk.
Beat 8 eggs and 1 cup sugar. Add a little hot
liquid to eggs and then fold into the milk.
Bake in water bath at 325 degrees for 1 hour
or at 300 degrees.
Card 1 Back: blank
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# Pumpkin Flan
*Attributed to Channel 8 (television broadcast)*
## Ingredients
### Caramel Syrup
- 3 Tbsp corn syrup
- 6 oz sugar
- 3-5 Tbsp water
### Custard
- 1 quart milk
- Vanilla (to taste)
- 1/4 tsp nutmeg
- Dash of ginger
- Dash of cinnamon
- 1 cup pumpkin
- 8 eggs
- 1 cup sugar
## Instructions
### Caramel Syrup
1. Combine corn syrup, sugar, and water in a saucepan and bring to a boil.
### Custard
1. Scald the milk together with vanilla, nutmeg, ginger, and cinnamon.
2. Stir 1 cup pumpkin into the scalded milk mixture.
3. Beat 8 eggs with 1 cup sugar.
4. Add a little of the hot liquid to the eggs to temper them, then fold the egg mixture into the milk.
### Assembly
1. Pour the caramel syrup into the baking vessel, then add the custard mixture over it.
2. Bake in a water bath at 325°F for 1 hour, or alternatively at 300°F.
## Editor's Notes
- **"35 tb. water"** — This quantity (35 tablespoons, approximately 2 cups plus 3 tablespoons) is unusually large for a caramel syrup. I believe it should be 3-5 Tb. so I have used that here. -
Pumpkin Bread
Pumpkin Bread
3 loaves
3 c. sugar 1 tsp. nutmeg
1 c. salad oil 3½ c. flour
4 eggs 2 tsp. soda
1½ tsp. salt 2 c. pumpkin
1 tsp. cinnamon 2/3 c. water
Place all ingredients in a large mixing bowl.
Mix thoroughly. Divide batter between 3 loaf
pans that have been greased and floured.
Bake 350° oven for 1 hr. or until done. Freezes
well. 1 c. nuts may be added.
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# Pumpkin Bread
*Makes 3 loaves*
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 cups pumpkin
- 2/3 cup water
- 1 cup nuts (optional)
## Instructions
1. Place all ingredients in a large mixing bowl.
2. Mix thoroughly.
3. Divide batter between 3 loaf pans that have been greased and floured.
4. Bake in a 350°F oven for 1 hour, or until done.
5. Freezes well.