The Garden Island corrects errors of fact in news stories. If you notice an error, please contact us at one of the numbers listed below. • In the Nov. 12 article, “The pumpkin pie recipe that took decades to perfect”
The Garden Island corrects errors of fact in news stories. If you notice an error, please contact us at one of the numbers listed below.
• In the Nov. 12 article, “The pumpkin pie recipe that took decades to perfect” the recipe ingredients should read as follows:
1 15-ounce can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 slightly beaten large or extra large eggs
1 12-ounce can of evaporated milk
1 unbaked nine-inch pastry shell (home made or purchased)
In a large bowl stir together pumpkin, sugar, all the spices and salt until completely blended. Stir in eggs and milk. Pour into chilled pastry shell. Place on a shallow baking pan. Bake in a preheated oven at 350 degrees until toothpick inserted off-center comes out almost clean; approximately one hour and 15 to 25 minutes (filling may crack). Cool.
Serve with sweetened whipped cream. Store leftovers in the refrigerator.
