Jerry's Special Pumpkin Pie

Submitted by Deely

"This is a recipe from my best friend Mary's dad. When my father tasted it, he said it was the closest to his mothers he's ever tasted! It's an old time country recipe... In memory of Jerry. Update: Since I posted this, I've modified the recipe...When I'm using canned pumpkin, to make the texture more like fresh pumpkin, I bake one sweet potato, mash and then add pumpkin to equal 3 cups."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 8

ingredients

• 3 cups pumpkin
• 3 eggs, beaten
• 1 teaspoon salt
• 1 1⁄4 cups sugar
• 1 (12 ounce) can evaporated milk
• 1 1⁄2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 4 tablespoons melted butter
• 1 pie crust (you'll have some filling left over. I bake and make a pumpkin custard)

directions

1. Mix the first 8 ingedients (I use a hand held mixer).
2. Stir in melted butter.
3. Pour into pie crust.
4. Bake at 375 for 60 minutes or until set.

Reviews

[Chef Mommie]

I got rave reviews on this one! I thought is was absolutely delicious myself! Thank you Deely for sharing Jerry's recipe! To the Keeper file it goes! :)

 

[Chabear01]

I made up this pie for the Thanksgiving dessert table this year. I received so many compliments on this pie from the adults. It is definately a different Pumpkin Pie, the flavor is richer and more flavorful than the regular ones I have made in the past. I am keeping this recipe and gonna make it from now on. Thank You for a great pie!!!

 

[Kittencalrecipezazz]

I made two of these pies for Sunday dinner early this morning, using my own butter crust recipe, they were such a big hit, everyone really enjoyed them topped with whipped cream! I made the pies early in the morning to make certain they set well. The filling in these pies is a very light fluffy filling that might make you think that it is not set properly after the 1 hour baking, but after removing from the oven and left to sit for a while on the counter then refrigerated, it has the most wonderful texture, so fluffy and light. I made these in two deep-dish 10-inch pie crusts, and I did not have any filling leftover, but the pies were filled very high. I can honestly say that this is one of the better recipes that I have made for pumpkin pies. Deely thanks so much for sharing this great recipe, 5 stars all the way!...Kitten:)