Mom's (Jan Chelf) Pumpkin Pie
6-8 depending on size of slice
melted butter or margarine
pumpkin, canned or cooked
1Prepare TWO (2) DEEP DISH pie crusts for this recipe. Placing them on a cookie sheet makes it easier to place in the oven and remove them once they are done.
PREHEAT oven to 450 degrees.
2Sift all dry ingredients together. Place in a large mixing bowl.
3Beat the eggs before adding them to the dry ingredients and then add the melted butter (Mom used margarine, I use butter).
4Add the Milk (I use half and half) and the 2 cups of pumpkin (1 can of pumpkin will be perfect) to the bowl. Gently mix together.
5Pour into the pie crusts (fill to the edge). Yes it is very liquidy as this is more of a custard type of dish.
Cover the edges of the pie crust with foil to protect them.
Place in oven and bake at 450 for 15 minutes. SET A TIMER!!!
6Once the timer has gone off, do not OPEN the oven and immediately LOWER the temperature setting to 350 degrees and bake for an additional 30-40 minutes.
7Pie is done when a knife inserted into the center comes out clean. Remove the foil from the edges and serve!
Serve with ice cream or whipped topping!
Originally Posted: Mon, Nov 21, 2011