Larry K. & Lorna Collins > Christmas Recipes
Christmas Recipes
Auntie Wanda's Pumpkin Pie
4 eggs, slightly beaten
1 can (29 oz.) pumpkin
1 and 1/2 cups sugar
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. grouzd cloves
1 cup undiluted evaporated milk
2/3 cup half & half
1 Tbsp. molasses
2 9” unbaked pie shells
Combine ingredients in order given. Pour into pie crusts. Bake in preheated 425˚ oven for 15 minutes. Reduce temperature to 350˚. Bake 40-50 minutes more or until knife inserted near center comes out clean. Cool. Serve topped with whipped cream.
The first Thanksgiving we were in Japan, I wanted to bake this pie from Larry’s Auntie Wanda’s recipe, but the ingredients were impossible to find. (Read about it in the Holidays chapter of 31 Months in Japan: the Building of a Theme Park.) In subsequent years, I planned ahead and this was one o the favorites of our Japanese friends. On that first Thanksgiving of 1998, however, I made my Aunt Muriel’s Pumpkin Chiffon Pie instead.
Aunt Muriel's Pumpkin Chiffon Pie
1 pkg. dream Whip
1/2 cup milk
1/2 tsp. vanilla
2/3 cup milk
Instant vanilla pudding
1 cup canned pumpkin
3/4 tsp pumpkin pie spice
Baked pie shell or graham cracker crust
Prepare Dream Whip with ½ cup milk and vanilla. Combine 1 cup with instant pudding. Add 2/3 cup of milk, pumpkin and spices. Beat thoroughly. Mix about 1 min. Put in pie shell. Cool for two hours and serve topped with remaining Dream Whip.