Recipe by MailbagMary
In Portland, Oregon there was a restaurant called the Hillvilla. It was most famous for it's pumpkin pie. When the baker Eddie Palaske died, this recipe was posted in the Oregonian in his obituary, he was so well known for it. The special seasoning for this pie is different, but makes the best pumpkin pie that I have ever eaten, and when I make it for holidays, it gets rave reviews! I have not used any other recipe for over 25 years! I am sure you will love it! The time listed to prepare does not include cooking time.
Top Review by waynejohn1234
After all the great reviews decided to try it to take to a Thanksgiving dinner - followed recipe exactly but definitely had to bake for an extra 15 mins. The spice mixture is excellent but did tone down the black pepper - unfortunately we do not like the texture of the pie. It is probably just a little too firm (or not creamy enough) for our tastes. I am afraid I will go back to my regular one "Kyle's pumpkin pie" on this site.....sorry but very disappointed. I am glad so many people found it to their liking.
For the pie
- 2 large eggs
- 1 teaspoon vanilla
- 1 (16 ounce) can pumpkin
- 1⁄4 cup firmly packed brown sugar
- 2 1⁄2 teaspoons pumpkin pie spice (using my recipe for Special Pumpkin Pie Seasoning)
- 1 cup evaporated milk
- 1⁄2 cup half-and-half
- 1⁄2 cup granulated sugar
- 9 inches pastry shells
Directions See How It's Made
- For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425°F for 15 minutes. Lower heat to 350°F and cook 25 minutes. Store in refrigerator.
- For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.