Prep 20 mins
Cook 1 hr 4 mins
This is my Great Grandmother's pumpkin pie recipe. I've been eating it since I was a kid and I've always loved it more than any other pumpkin pie. Apparently the secret ingredient was whiskey. Now it's here for anyone to enjoy. I hope you like it and am interested in hearing about any substitutions that could make it better.
- 1 (29 ounce) can pumpkin
- 2 cups milk
- 1 teaspoon salt
- 2 1⁄4 cups sugar
- 3 tablespoons butter
- 6 eggs
- 1 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 1 fluid ounce whiskey (technically optional, but it's what makes it so good)
- 2 pie crusts
- Preheat oven to 450°F.
- In a medium pot, add Pumpkin, Butter, Salt, Sugar, Ginger, Nutmeg, and Cinnamon.
- Simmer over medium heat for about 5 minutes. Do not let pumpkin boil, it will lead to a watery pie. Lower heat if pumpkin looks like it may boil.
- Remove from heat.
- In a bowl, beat 5 eggs and one yolk (save extra egg white for crust).
- Add milk to eggs and stir.
- Keep stirring and add pumpkin to egg mixture a little at a time.
- Stir in the Vanilla and Whiskey.
- Brush egg white over the inside and edge of the pie crust and let egg white dry. This will prevent the crust from getting too soggy and will create a nice shine to the edge of the pie crust.
- Pour pumpkin evenly into 2 pie crusts.
- Bake at 450 for 20 minutes then reduce the heat to 325 for 45 minutes.
- Keep an eye on the pie toward the last 10 minutes. If you see cracks forming take the pies out of the oven, this is a sign of over cooking.