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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1NOTES:
1. This recipe makes TWO pies!!!
2. Use frozen pie shells, refridgerated pie crust or make your own.

2Preheat oven to 425 degrees.

3Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.

4Divide 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.

5Pies 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