Monday, April 11, 2011

Recipe: Coconut Pumpkin Pie

I found some handwritten recipes in two books in some stuff in my garage. Both are in old, spiral bound notebooks. One was my mom's (who died in 1992) and the other is my grandmother's (I'm pretty sure it is hers - she died in 1978).

Anyway, I'm certainly not much of a cook, but I thought I would post these recipes here, as once they go into the cloud, they are likely not lost forever. And who can resist a Coconut Pumpkin Pie? This one if from my grandmother's recipe book.

Note that I am not changing or correcting the spelling or punctuation, because I think it is interesting from a historical perspective.... like in the recipe below, she spells "separated" incorrectly.

Coconut Pumpkin Pie

1 1/3 c. cooked or canned pumpkin
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
2 eggs seperated
2 c. bottled milk or 1 c. evap. milk and 1 c. water
1/2 c. shredded coconut
1 9 in pastry lined pie plate.

Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt and slightly beaten egg yolks. Mix well and add the milk. Fold in the egg whites, beaten stiff, and pour into the lined pie plate. Bake in a very hot oven 450°F for 10 min. The reduce to 325° for 15 min. Sprinkle coconut over top of pie and bake 15 min. longer.