Mom's Pumpkin Pie

"Family pumpkin pie recipe, it just wouldn't be Thanksgiving without mom's pumpkin pie. Makes 2 pies."
 
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Ready In:
1hr 15mins
Ingredients:
10
Yields:
2 8inch pies
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ingredients

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directions

  • Preheat oven to 450 degrees F.
  • Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
  • In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
  • Pour filling evenly between the two unbaked pie shells.
  • Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
  • ,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven; cool.

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Reviews

  1. This is a really good recipe and so easy!! my husband loves pumkin pie and he said this was one of the best! thanks ..
     
  2. I found this recipe very fast and easy to make.It was a big hit at Thanksgiving and I would consider making it again.My only problem was that it took me a little longer to cook than the recipe said,but this could be due to having a different oven.It was easy to fix,i just kept it in a little longer.For a little extra flavor,I also added a little pinch of ground clove.
     
  3. We found this much better than the standard pumpkin pie recipe that I make from the Libby's label. This will become my standard pie recipe. Like Veruca Salt, my pie took longer to get done. I made two 9" deep dish pies and it took 65 min. at the reduced temperature to get done.
     
  4. No complaints today! My mom and I are in charge of pies every family holiday, but didn't notice that we didn't have any evaporated milk in the pantry until Christmas day so there weren't stores open to get any. I searched here for a recipe that didn't call for it and found this one! It tasted excellent! I, too, had to bake it longer than called for... 70 minutes at 325. I also added about another 1/2 tsp nutmeg because I felt the cinnamon was too strong. It had the same texture and close to the same taste as our regular pie recipe and everyone gobbled it up as usual! Thanks, Caryn!
     
  5. Excellent and easy. Note - 3 1/2 cups canned pumpkin is 2 standard 15 oz cans. I replaced the milk with soy milk and it worked great.
     
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Tweaks

  1. Excellent and easy. Note - 3 1/2 cups canned pumpkin is 2 standard 15 oz cans. I replaced the milk with soy milk and it worked great.
     

RECIPE SUBMITTED BY

I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002. This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.
 
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