No cloves in my pumpkin pie! I grew up using the recipe on the back of the A&P can of pumpkin. Then A&P went out of business and, you guessed it, we did not have one single can of pumpkin in the pantry. For a few years, we experimented with other recipes (this was before we could say, "Alexa, tell me the recipe for A&P pumpkin pie"), no good. Then on our way to a fishing cabin in Canada, we saw a sign in the distance... for an A&P!! We screeched down the next exit ramp, zoomed around until we found it, stampeded through the front doors, and headed straight to the canned goods. My brother & I actually did a little victory dance in the aisle, holding up pumpkin cans with -- yes! -- the recipe on the back.
Needless to say, he and I both have several copies of the recipe (written & electronic).
Curious, after that buildup? Here it is:
A&P Pumpkin Pie
2 large eggs, slightly beaten
1½ c. white sugar
3 c. pumpkin (1 large can, 29 oz.)
1½ c evaporated milk (1 can, 12 oz., NOT sweetened condensed!)
¾ tsp. salt
1½ tsp. cinnamon
¾ tsp. ginger
1/3 tsp. nutmeg (scant 1/4 tsp. if freshly grated)
Mix in order. Pour into two regular 9" pie shells.
Bake 15 mins. @ 425ºF — then 45 mins. @ 350ºF
Note: Use 2/3 of this recipe to fill one deep 9" pie shell.
