Recipe by mianbao
This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas.
Top Review by Dorel
I was out of evaporated milk and remembered I had saved your recipe for just such a time. I only have skim milk but it worked out fine. I think I baked for about 1 hour till it was set. It may have taken longer because I didn't use full fat milk. I followed the recipe for the spices but found it didn't have enough flavor. I may use the recipe again if I'm out of evaporated milk. I will add the spices and amounts from my favorite recipe.
- 2 large eggs
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1 cup scalded milk
- 1 unbaked pie shell (lower crust only)
Directions See How It's Made
- Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
- Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
- Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
- Pour into a pie pan lined with the unbaked pie shell.
- Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
- Please begin checking slightly before the 40 minute point.
- Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.