Perfect Pumpkin Pie

"Makes 3 - 9" Pies. From a Charleston, WV newspaper circa 1960. Was quickly adopted as a family favorite. I've added modern quantities to some of the ingredients as the original recipe wasn't specific in places. It's a no fail custard style pumpkin pie that has ruined me on all other kinds. Has a full flavor unlike the bland frozen pies and their ilk. I copied it from the original paper clipping and will try to retain it's integrity."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
11
Yields:
3 Pies
Serves:
24-36
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 425.
  • Mix Sugar, Cinnamon, Cloves, Allspice, Nutmeg, Ginger, and Salt until thoroughly blended.
  • Add Evaporated Milk, Pumpkin, and Eggs to spice mixture. Beat until the eggs are well beaten. (It will now be a brownish-orange soup with no evidence of the eggs. I recommend using an electric mixer for 2 minutes.).
  • Pour mixture into the pie crusts.
  • Bake at 425 for 15 minute Then reduce heat to 350 and bake for an additional 40 minutes.
  • Remove from oven and allow to cool. Pie will thicken as it cools.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes