Grandma Katherine's Punkin' (pumpkin) Pie

5
Melissa Buchanan-Smith

By
@lissak63

Not only did this special lady pronounce pumpkin punkin, she wrote it that way too.

The key is to use fresh pie pumpkin and not canned purée.

Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16, makes 2 pies
Prep:
40 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 3 1/2 c
    fresh pie pumpkin
  • 3 1/2 c
    sugar
  • 3 Tbsp
    flour, heaping
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    cloves
  • 1 can(s)
    pet milk
  • 1 Tbsp
    vanilla
  • 6
    eggs
  • 2
    refrigerated pie crusts

How to Make Grandma Katherine's Punkin' (pumpkin) Pie

Step-by-Step

  1. Cut pumpkins in half and remove seeds. Place under broiler until tender. Open side down. Turn over when done. Let cool.

    Scoop out the meat of the pumpkin.

    Note: 2 sugar pumpkins equal 3.5 cups.
  2. Mix sugar, flour and spices together and add pumpkin and stir well.
  3. Add vanilla, eggs and pet milk.
  4. Bake at 350 F until set

Printable Recipe Card

About Grandma Katherine's Punkin' (pumpkin) Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Other Tag: Heirloom




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