Prep 1 hr
Cook 1 hr 15 mins
This pie was adapted by me after learning my grandmother's famous pumpkin pie was made from the canned stuff after all! I vowed to create a masterpiece of my own and here's what became of it. My husband gets so excited every time I make it, and I always get compliments. This is s great way to make use of those pumpkins leftover from decorations, just make sure you don't use the moldy jack-o-lanterns! Enjoy!
- 2 (10 inch) pie crusts (unbaked)
- 4 eggs, slightly beaten
- 3 cups pumpkin (baked, skinned, pureed)
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon ground cloves
- 1 (14 ounce) can sweetened condensed milk
- 0.5 (12 ounce) can evaporated milk
- Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
- Mix well and pour into prepared pie crusts.
- Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
- Cool and serve with whipped topping or vanilla ice cream.
OH WOW! I can not thank you enough for this recipe. I have made pies before but never a pumpkin pie (fresh or canned) and I wanted to try a fresh one before Thanksgiving. So after the kids carved their pumpkins for Halloween, I looked for a recipe and found yours. My husband, who loves pumpkin pie and is from Texas, said it was the best he has ever had! I made 2 so he could take one to work with him (I love compliments lol) so Im excited to hear what they have to say. You just made my Thanksgivings amazing THANK YOU SO MUCH!!!!