Phebe's Pumpkin Pie

Elizabeth Chuan-Riley

By
@BusyLizzie

This recipe is handed down from my great grandmother, Phebe Hinchman Henderson of Urbana, Ohio. Simple, earthy and delicious. I hope your family enjoys it as much as mine has for 5 generations!


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Comments:

Serves:

16

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 can(s)
30 oz. pumpkin not pumpkin pie filling
1 c
evaporated milk
3
eggs
1 1/2 c
sugar
1 Tbsp
molasses
2 tsp
cinnamon
1 tsp
ground ginger
1/4 tsp
allspice, ground
1 tsp
salt
2
pie crust shells

Directions Step-By-Step

1
NOTES:
1. This recipe makes TWO pies!!!
2. Use frozen pie shells, refridgerated pie crust or make your own.
2
Preheat oven to 425 degrees.
3
Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.
4
Divide filling between crusts. Place both in oven so heat can flow around them. Bake 15 minutes. Reduce heat to 350 degrees and bake for 1 hour, rotating pies after 30 minutes. Check crusts at 30 minutes and cover them if getting too brown.
5
Pies are done when toothpick inserted at center comes out clean. Cool on wire racks.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American