Roselyn Bakery's Pumpkin Pie
This has to be the best pumpkin pie on the planet. The recipe comes from the now-defunct Roselyn Bakery, an Indianapolis fixture for more than six decades. Unfortunately Roselyn closed its doors in 1999. That meant no more stopping in for pecan danish and a bottle of juice on the way to work. No more picking up a cake or cookies for a church pitch-in. However, a cookbook of Roselyn's famous goodies was published two years later. I believe the book is still available from Roselyn Recipe. If not, Amazon, Barnes & Noble, or Powell's Books may have new or used copies available.
Ingredients:
1 unbaked 9" pie shell (Your own recipe or pre-packaged)
2 1/2 Tbs. light corn syrup
2 whole eggs
1 1/2 C. canned pumpkin
3/4 tsp. salt
1/2 C. sugar
3/4 Tbs. cornstarch
1/2 Tbs. cinnamon (That's 1 1/2 tsp.)
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 C. milk
Directions:
Preheat oven to 350 F.
Line a 9" pie pan with pastry.
In a large bowl, mix together all ingredients (except milk) until well blended. Then add milk and mix well.
Pour into prepared pie shell. Bake for 45 to 50 minutes or until knife inserted into center comes out clean.
Cool on wire rack. Serve unadorned or with sweetened whipped cream.
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