Grandma's Pumpkin Pie
Family Tradition
This is a relatively easy recipe but once my kitchen starts to smell like pumpkin pie, I’m transported back to holidays when my mother and grandmother were the ones doing the cooking and I was the official “taster.” The spices in the pie are balanced delicately so that the flavors aren’t camouflaged under a blanket of cinnamon.. My grandmother would never have considered any crust but homemade, but any refrigerated pre-made crust works for me!
Grandma's Pumpkin Pie
Ingredients:
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 large eggs
One (15 oz.) can unseasoned pumpkin
One (12 oz.) can evaporated milk
One unbaked 9 inch (4-cup volume) deep dish pie shell
Whipped cream (optional); I use homemade and go light on the sugar and heavy on the vanilla.
Directions:
Combine sugar, spices and salt in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Preheat oven two 425° F, bake in 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for two hours.
Serve immediately or refrigerate. My favorite, is warm!
Top with whipped cream before serving.
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