The sporadic posts of late probably tell you everything that you’re about to read. We’ve taken Thanksgiving a little early this year. We need the break to clean up all of these goddamn batons.
We hope that you all have wonderful holidays and we know that they will be made more wonderful by the attached recipe for Pumpkin Pie.
Y.P.R. Pumpkin Pie
3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Separate eggs. In a clean bowl beat egg whites only until slightly foamy. In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.
In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.
Pour into pie shell.
Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.