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Grandma's Pumpkin Pie

This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.

Ready In:
4hrs 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Line 2 - 9" pie plates with pie shells.
  • Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
  • Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
  • Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
  • Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
  • Cool 3 hours, serve or refrigerate.
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@sugarpea
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@sugarpea
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"This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time."
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  1. Kaarin
    Very good!! I made a half recipe, and used 2 cups homemade pumpkin puree. I blended all the ingredients so it was really frothy. Nice and creamy! I did have to increase the baking time by 10 minutes for the pie to set. My dh, who likes "normal" pumpkin pie, really liked this. Thanks!
    Reply
  2. sugarpea
    This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.
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