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.
- Sift dry ingredients together and stir into eggs.
- Add milk and pumpkin.
- Line piepan with pastry and pour in filling.
- 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.
- **Variation:Use 1 Tsp.
- cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
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!
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!
I loved this recipe. It taste so much better then using canned pumpkin, and it wasn't too much more work. Four stars!!!