Kroger Traditional Pumpkin Pie
- Ready In:
- Preheat oven to 425°F.
- Combine filling ingredients in a large bowl, mixing well.
- Pour into pie crust.
- Bake 15 minutes at 425°.
- Reduce oven temperature to 350° and continue baking 35-40 minutes until a knife inserted in the center comes out clean.
- Cool pie before cutting. Refrigerate any leftovers.
- *you can substitute 1 (12 oz.) can Evaporated Milk plus 3/4 cup granulated sugar for the Sweetened Condensed Milk.
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I HATE PUMPKIN PIE!!!! Always have. This one was good. Really good. We couldn't remember where we got the recipe and I drove my wife all over town looking for it on a white can. Thought it was a WalMart Great Value brand but it didn't look quite right. Out of the fog KROGER appeared. Looked it up on the Internet and for Christmas... Pumpkin Pie! It's good. Really good.
My favorite pumpkin pie, until this recipe I hated pumpkin pie. After making this I discovered it is the cloves that I hated about eating pumpkin pie. My mom started making her recipe without pumpkin pie spice or clove and now I will eat hers too, still like this one more though. Best of all it is quick and easy to put together last minute as long as you have an hour to bake it.
My Mom's recipe, which she swore came off a can of Krogers pumpkin in the 1950s is basically the same , except Mom's uses the big can of pumpkin and 2 Tablespoons of Molasses and 3 Tablespoons of melted butter and 4 eggs, the spices are the same except double the amount given and 1 can of evaporated milk and a cop and a half of brown sugar. Her recipe makes 2 9 inch pies. Everyone always says its the best they have ever tasted , as store bought ones tend to be heavy on the ginger!
I made this pie for the first time last year. It has the perfect blend of the seasonings in it, absolutely great! I did add one extra egg to see if it made the pie itself more firm, and it did. The best pumpkin pie I have ever made. This is my go to recipe from now on, including the extra egg of course.