ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes»
  • Pies & Tarts

It is Pumpkin Pie Time!

Updated on October 29, 2015
Sandyskitchen profile image

Sandy's recipes are for the not-so-professional chef who wants easy, fast, and delicious meals as well as time and money saving tips. Enjoy!

Let's Eat Pie!

I remember my Grandma Lets making pumpkin pies-lots of pumpkin pies as we are a pie loving family! Like so many woman of her day( she was born in 1902) most of her recipes were memorized and the ones she wrote down were not really exact. For example, she wrote "a pinch of salt" or a "splash of milk" instead of a 1/2 teaspoon or 1 cup. Soon after finding this recipe my granddaughter and I reconstructed the recipe for you to enjoy. First set you oven to 350. With a whisk blend:

  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of fresh ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon of flour
  • 1 cup firmly packed dark brown sugar

All blended? Now stir in 1 1/4 cup canned pumpkin mix or an 10 oz can.

To the well blended pumpkin mix add;

  • 2 beaten eggs
  • 1 1/2 cup whole milk
  • 1 teaspoon of vanilla.

Pour the mixture in to a unbaked pie shell ( store bought or made by you)

Bake for 45 minuets to one hour or until firm. Cool and top with fresh whipped cream with a dash of cinnamon or fresh nutmeg.

Sandy's thoughts:

"This is the day the Lord has make, rejoice and be glad in it."

Psalm 118: 24



    0 of 8192 characters used
    Post Comment

    No comments yet.