Homemade Pumpkin Pie

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together and stir into eggs.
  2. Add milk and pumpkin.
  3. Line piepan with pastry and pour in filling.
  4. Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
  5. Cool.
  6. **Variation:Use 1 Tsp.
  7. cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Most Helpful

5 5

Very nice pumpkin pie. Just the right sweetness. I keep frozen cooked pumpkin as well, so this was very easy. I used the note in the recipe to create the pumpkin pie spice. As my own addition, I sprinkled the top with some extra cinnamon sugar mixture. This pie disappeared before it was completely cooled. Thanx!

5 5

I absolutely love this recipe. I live in Japan where canned pumpkin pie filling just doesn't exist, but cooking pumpkins are very common. I love making this recipe. I use the variation spices, but I use freshly grated ginger which really gives the pie a little oomph!

4 5

I loved this recipe. It taste so much better then using canned pumpkin, and it wasn't too much more work. Four stars!!!