Old Fashioned Pumpkin Pie
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In our house Thanksgiving would not be Thanksgiving without a pumpkin pie baked by my grandfather. My mom and dad made the rest of the meal but he was the king of flaky crust and pumpkin pies. His recipe wasn't all that different from anyone else's. The whole secret to his pie baking was his crust. To this day, I judge a pie by the crust and if it's flaky and has a good taste.
- 1-3/4 cups prepared pumpkin (he used canned)
- 1 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1-2/3 cups evaporated milk (2 cans)
- 2 beaten eggs
Add the ingredients in the order above and blend well after each addition. Pour into prepared shell.
Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for an additional 35 minutes or until pie filling is set. Insert a knife into the middle and if it comes out clean the pie is done.
Serving Hints and Alternatives
- Bits and Pieces: October Pumpkin Recipe Month
Bits and Pieces