Total Time
1hr 15mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Prepare pie crust.
  3. For filling, in a large bowl combine pumpkin through cloves.
  4. Add eggs, beat lightly with a fork until combined.
  5. Gradually add milk; stir until combined.
  6. Carefully pour filling into pie shell.
  7. Cover edges with foil.
  8. Bake 30 minutes.
  9. Remove foil.
  10. Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
  11. Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.
  13. Make up to 2 days ahead of time. (Will be better set if made ahead).
  14. Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.
Most Helpful

Nice pumpkin flavor. I made this last week for company and everyone loved it. Made for PAC 2011.

BakinBaby March 22, 2011