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1/1 Photo of Mom's Pumpkin Pie
This recipe is the one we have been using in my family for 4 generations. It is a great basic recipe. It comes from Marjorie Standish's Cooking Down East. It does not use evaporated milk, or condensed milk, which is a good thing for me, because I never seem to have any of either on hand! I have also made this using other types of cooked squash (butternut, acorn, etc.), the picture I posted, is actually made with unpeeled acorn squash. If you use a 9-inch glass pie plate, you will have a little extra filling--just cook it in a ramekin along with the pie.
Units: US | Metric
Serving Size: 1 (128 g)
Servings Per Recipe: 8