Prep 15 mins
Cook 1 hr
I got this from last year's Better Home & Garden's November issue. The article said it was originally published November 1955. I made it early to test for Thanksgiving, and fell in love with it! My mom was doubtful when I described it (she doesn't like change), but was impressed when she tried it. Of the 3 pies I made for the actual Thanksgiving meal, this one disappeared the fastest! I'm definitely sticking with this recipe. Prep time doesn't include making the pie crust.
- 1 pastry for single-crust pie
- 15 ounces pumpkin
- 3⁄4 cup sugar
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 3 eggs, slightly beaten
- 1 1⁄4 cups milk
- Preheat oven to 375°F.
- Prepare pie crust.
- For filling, in a large bowl combine pumpkin through cloves.
- Add eggs, beat lightly with a fork until combined.
- Gradually add milk; stir until combined.
- Carefully pour filling into pie shell.
- Cover edges with foil.
- Bake 30 minutes.
- Remove foil.
- Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- Make up to 2 days ahead of time. (Will be better set if made ahead).
- Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.
Nice pumpkin flavor. I made this last week for company and everyone loved it. Made for PAC 2011.