Mom’s Pumpkin Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 Pie
- Serves:
- 12
ingredients
- 2 cups canned pumpkin (try recipe #194908) or 2 cups cooked pumpkin (try Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
- 1 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 2 teaspoons flour
- 1 1⁄2 cups Carnation Evaporated Milk (regular, not 2%)
- 1 unbaked pie shell
directions
- Preheat oven to 425.
- Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
- Add Carnation milk. Beat well.
- Pour into unbaked pie shell.
- Bake at 425 for 15 minutes. Reduce oven heat to 350.
- Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
- Allow to cool, as cutting into it while hot will cause the pie to deflate!
- Enjoy with whipped cream or ice cream, should you desire!
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.