Pumpkin Pie

This year, I promised to make the dessert for Thanksgiving dinner.  My grandma has always made everything for dinner, so I used her preferred recipe for pumpkin pie.  It’s her favorite pie, and it’s Bobby’s favorite as well.  (no pressure

First, I made the pie crust, which I’ve already talked about in my previous post.

Then, I mixed up the ingredients for the filling, which went very quickly, especially since I had already made the pumpkin puree a couple of weeks earlier from a pie pumpkin at the farmer’s market.

Ingredients:

3 cups pumpkin puree (canned is fine–but use the canned pumpkin, not the canned pumpkin pie filling)

2 heaping cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1/2 tsp cloves

7 eggs

2 1/2 cups milk

1 can evaporated milk

2 unbaked pastry shells

Mix first 10 ingredients together, preferably in a large measuring cup so it’s easy to pour it into the pie crusts.  Place in a cold oven, then set the oven to 400 degrees, baking the pies for 50 minutes to 1 hour, or until knife inserted in center comes out clean.

Note: make sure you put tin foil underneath the pies, as this recipe usually ends up running over  and making a mess otherwise.  Makes 2 pies.  This recipe also makes enough for a third individual pie, or a small baking dish.

Advertisement