Mom's (Jan Chelf) Pumpkin Pie

Denean Keepper

By
@SnowPrincess

I grew up on this pumpkin pie recipe and people always told my Mom that they hated pumpkin pie till they tasted hers ... I craved this pie while pregnant and whenever I miss those members of my family ... I will bake this and remember the happy times we had sitting around the table.


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Comments:

Serves:

6-8 depending on size of slice

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2 c
sugar
1 tsp
salt
2 tsp
cinnamon
1 tsp
nutmeg
1 tsp
allspice
2 c
milk
4
eggs
2 Tbsp
melted butter or margarine
2 c
pumpkin, canned or cooked

Directions Step-By-Step

1
Prepare 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.
2
Sift all dry ingredients together. Place in a large mixing bowl.
3
Beat the eggs before adding them to the dry ingredients and then add the melted butter (Mom used margarine, I use butter).
4
Add 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.
5
Pour 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!!!
6
Once 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.
7
Pie 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!

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom