Opal's Pumpkin Pie

CarrolJ's Note:

This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 10-12

Yield: 2.0 pies

• 1 (29 ounce) can pumpkin (or fresh cooked equivalent)
• 1 cup packed brown sugar
• 1 cup granulated sugar
• ¼ teaspoon ground cloves
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 4 well beaten eggs
• 1 cup evaporated milk
• 1 cup heavy cream
• 2 unbaked 9-inch pie shells

Directions:

1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Pour equally into the two UNBAKED pie shells.
6. Bake 350 degrees for about 1 hour.
7. Pie is done when a knife inserted into the middle comes out clean.
8. Top with desired topping.

Reviews

[mmmagique]

Great! I did halve the ground cloves, but other than that, made it as directed. I also had to bake quite a bit longer than stated. My knife never did come out clean, but after 25 extra minutes, I decided that would be enough! Everyone loved it!

I made it again yesterday. I was tempted to crisp up the crust by cooking it a bit first because the first ones I made, the crust (underneath) was a bit soggy. I decided to follow the directions on the Libby's can for baking. (bake at 425 far. for 15 minutes, and at 350 far. for between 40 and 50 minutes)
Following this recipe, but Libby's baking instructions turned out much better for me.

Update, 2011: I still use the Libby's baking instructions, but other than that, follow this recipe to the letter. People BEG for this pie! It is the best!

[Nif]

Add my whole family to the list of people who love this pie! My sister made this for our Canadian Thanksgiving dinner and it was fantastic! She used real pumpkin and made a delicious deep-dish pie. So so good! Because it is deep-dish it did take longer to cook so make sure to protect the crust if you are trying this. Again, DELICIOUS!!! Thanks CarrolJ.

[chef mommy pepitone]

Holy cow! This pie is amazing! This was my second time making pumkin pie. The first reciepe was good but doesnt even compare to this one! I had 2 pumpkins that i had bought at the farmers market and with the two pumpkins it made just enough for this reciepe. I bought the pillsbury frozen pie crusts and the filling was enough to make 4 pies! Im so excited. My husband and i already ate half of one and i am going to bring one to my sister in laws for thanksgiving and give one to my mom and sister as well. Thank you so much for sharing this yummy reciepe! I will keep t in a safe place and it will definitly be my pumpkin pie reciepe!!