Prep 15 mins
Cook 1 hr
Makes 3 - 9" Pies. From a Charleston, WV newspaper circa 1960. Was quickly adopted as a family favorite. I've added modern quantities to some of the ingredients as the original recipe wasn't specific in places. It's a no fail custard style pumpkin pie that has ruined me on all other kinds. Has a full flavor unlike the bland frozen pies and their ilk. I copied it from the original paper clipping and will try to retain it's integrity.
- 3 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 1⁄2-2 teaspoons ginger
- 1 1⁄2 teaspoons salt
- 2 (12 ounce) cans evaporated milk
- 1 (29 ounce) can100% pure pumpkin
- 6 eggs
- 3 unbaked 9-inch pie crusts
- Preheat oven to 425.
- Mix Sugar, Cinnamon, Cloves, Allspice, Nutmeg, Ginger, and Salt until thoroughly blended.
- Add Evaporated Milk, Pumpkin, and Eggs to spice mixture. Beat until the eggs are well beaten. (It will now be a brownish-orange soup with no evidence of the eggs. I recommend using an electric mixer for 2 minutes.).
- Pour mixture into the pie crusts.
- Bake at 425 for 15 minute Then reduce heat to 350 and bake for an additional 40 minutes.
- Remove from oven and allow to cool. Pie will thicken as it cools.