Gotta have a generous helping of whipped cream with pumpkin pie.
Seems fitting, with pumpkin puree on hand (made with the instructions in THIS post) that we whip up a pumpkin pie using Nonnie's recipe (which is the best that I have ever tasted ... even folks who say that they don't like pumpkin pie have admitted that this one is delicious.)
Nonnie and me, in 2004, when she was 103.
Nonnie's Pumpkin Pie
1 lb. of fresh pumpkin puree (or one 15-oz. can of pumpkin)
3 eggs
1-1/2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. salt (can reduce this, if you want, to as little as 1/2 tsp)
1/4 tsp. ginger
1-1/2 cups milk
Preheat oven to 350 degrees. Whisk the pumpkin, eggs, sugar, and spices till blended. Add the milk and stir. Pour into a 10" pie shell. Bake for 90 minutes or more, until center of pie is set. I err on the side of allowing more oven time when I'm not sure if the pie is done.
(Can also be baked in a 9" pie shell for about an hour, but you'll have a bit of leftover filling.)
Serve with whipped cream. Refrigerate any leftovers.
Enjoy!!
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Jessie Louise Toalson Stamp Stevens. Born November 14, 1901. Only child of Elmer Thomas and Pearl Mettie (Crowley) Toalson.
Nonnie gave me this locket, with photos of her parents, and her mother's wedding ring.
Nonnie lived a very long life. She married twice, had four children (my dad is the youngest). She lived many places as a young girl, then as an Army wife, finally settling in California, where she died in 2007 at the age of 105. She is buried in Forest Lawn Cemetery in Long Beach, California.
Nonnie as a young girl, with her mother and grandmother (Susan Todd Crowley)