Homemade Pumpkin Pie

Homemade Pumpkin Pie created by Parsley

My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.

Ready In:
1hr 5mins
Yields:
Units:

ingredients

directions

  • Sift dry ingredients together and stir into eggs.
  • Add milk and pumpkin.
  • Line piepan with pastry and pour in filling.
  • Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
  • Cool.
  • **Variation:Use 1 Tsp.
  • cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
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RECIPE MADE WITH LOVE BY

@Judith N.
Contributor
@Judith N.
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"My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938."
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  1. Parsley
    Very nice pumpkin pie. Just the right sweetness. I keep frozen cooked pumpkin as well, so this was very easy. I used the note in the recipe to create the pumpkin pie spice. As my own addition, I sprinkled the top with some extra cinnamon sugar mixture. This pie disappeared before it was completely cooled. Thanx!
    Reply
  2. Parsley
    Homemade Pumpkin Pie Created by Parsley
    Reply
  3. Den-mother
    I absolutely love this recipe. I live in Japan where canned pumpkin pie filling just doesn't exist, but cooking pumpkins are very common. I love making this recipe. I use the variation spices, but I use freshly grated ginger which really gives the pie a little oomph!
    Reply
  4. ilovelucy1207
    I loved this recipe. It taste so much better then using canned pumpkin, and it wasn't too much more work. Four stars!!!
    Reply
  5. Judith N.
    My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
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