Prep 5 mins
Cook 1 hr
When it comes to canned foods, my mom has always told me to get Festal brand, for that is what her mom always told her. "It's the best!" she would say. Festal is distributed by the Owatonna Canning Company, of Owatonna, Minnesota, so it is actually pretty close to home. This is the recipe on Festal's Golden Pie Pumpkin. It's delicious! I like it best served cold. When I make it, there seems to be a lot extra after filling the one 9-inch pie crust, so I just divide the filling between two crusts. It makes 2 smaller pies, but that way none goes to waste!
- 1 (15 ounce) canfestal golden pie canned pumpkin
- 1 (9 inch) deep dish pie shells
- 3 eggs, slightly beaten
- 1 cup granulated sugar or 1 cup light brown sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 cup Carnation Evaporated Milk or 1 cup milk
- Prepare 1 pie crust.
- Combine eggs, sugar, salt, and spices and beat well.
- Blend in pumpkin.
- Add milk and beat well.
- Turn into pastry lined pie pan.
- Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
- Pie is done when knife, inserted in center, comes out clean.
- Cool on rack for 2 hours, then serve immediately or refrigerate.
This recipe is the best and so is the Festal Brand Canned Pumpkin. My brother and I have both moved to areas where we cannot get the festal brand. So when we come back for visits we both stock up on cans of the Festal pumpkin. I have used other brands but nothing compares. Thanks for posting the recipe cause in the move I lost my copy. Now I have it again. yeaaa.
This is my go-to pumpkin pie recipe, I make it almost every year generally using Libby Pumpkin because it is more available. This is a richer, lighter and sweeter pie than you get in most places. I usually cut back the sugar to 3/4 cup and I do one other thing, I always use evaporated milk and I use the entire 12 oz can of it. I make this in a 9 inch deep dish pie dish so using a shallow pie dish would not be large enough for the mixture. One other caveat, since this pie has 3 eggs for richness, how you blend the batter matters. Use a whisk hard and and you can incorporate a lot of air into the batter, this will make the pie very light indeed. So mix using the method that gives you your preferred texture. I cook it nearly an hour until the center of the pie starts to rise up, that is when it will be cooked thru. It is like a one dish meal.
I gave this recipe 3 stars. I made this recipe for my families Easter dinner. I found this recipe on a can of Tender Sweet pumpkin filling. Mystep-dad wasn't crazy over the taste. My hubby and I liked the taste but not the texture. The texture was like custard and I'm not a fan of custard. I was looking for a recipe that called for milk as I had some that needed to be used up. I did the milk method which I don't useually use, as I useually use evaportated milk method. I think I will stick to the evaporated milk method. Overall I'd try this recipe again but with evaporated milk. Thanks for posting a good recipe! Christine