This reliable recipe is a revised version of one I found in my mother’s 1953 cookbook. I modified it to fit my family’s taste buds.

It makes one 9 inch pie.

As a gluten free option, cook the pie without the crust to make a delicious baked pumpkin custard  dessert.

Ingredients

  • Pastry for one 1 crust pie
  • 1 1/2 cups cooked small pie pumpkin meat or canned pumpkin
  • 3/4 cup sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 3 beaten eggs
  • 2/3 cup (6 oz) evaporated milk

Procedure

  1. Preheat the oven to 400 degrees.
  2. Mix the pumpkin, sugar, spices and salt together using a mixer or a blender.
  3. Mix in the eggs and evaporated milk.
  4. Lay the pastry in a pie tin, crimp the sides and poke a few holes in the crust with a fork to prevent it from bubbling.
  5. Pour the pumpkin mixture into the pastry-lined pie tin.
  6. Cover the pie with a second crust and flute the sides together.
  7. Cover the edges of the crust with a pie shield or tin foil to prevent burning.
  8. Bake in the oven for 50 minutes or until a toothpick can be inserted into the center and come out clean.
  9. Take the pie out of the oven, remove the foil or pie shields, and serve once it has cooled.

Storage and Use

Pumpkin pies must be refrigerated to prevent spoilage.