My Favorite Pumpkin Pie Recipe

friday

Active member
This recipe was posted by Cindy McCubbin at GRS in 1995. It is richly spiced.

"Here is a recipe my mom found in a magazine back in the 50's. Its been the family favorite ever since."

Pumpkin Pie

1 large can pumpkin (1lb.13oz)

1 cup brown sugar

1 cup white sugar

1/4 tsp. ground cloves

3 tsp. cinnamon

2 tsp. ground ginger

1/2 tsp. nutmeg (Friday's addition)

1 tsp. salt

4 eggs, beaten

1 cup evaporated milk

1 cup heavy cream

2 unbaked 9" pie shells

Combine first 9 ingredients and mix well. Combine evaporated milk and cream and heat to scalding point. Slowly add the hot milk mixture to the pumpkin mixture, mixing well.

Pour filling into shells. Bake at 350F for 1 1/2 hrs.

Friday's note: I usually use fresh cushaw for this instead of canned pumpkin. If you use fresh, it takes 4 cups of pumpkin that have been well strained and drained.

 
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