Valley Rewind: Harvest recipes
In this undated photograph, students and faculty of Black Mountain College enjoy dinner together. This month the museum is celebrating the fall harvest and home cooked meals by sharing local recipes collected by Mrs. Ruby Brown Begley, published in her 2003 book: “Treasured Recipes of the Swannanoa Valley.”
This week’s recipe: Fresh pumpkin pie, contributed by Mrs. William H. McMurray Jr.
1 ½ - 2 c. cooked pumpkin (fresh)
1 (5 oz.) can evaporated milk (or 1 c. milk)
¾ c. brown sugar
½ tsp. ginger
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
3 eggs, beaten
Mix all ingredients until smooth. Pour in an unbaked pastry shell or make a gingersnap crust. Bake at 350 degrees for one hour.
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