Real Recipes From Real Home Cooks ®

grandma katherine's punkin' (pumpkin) pie

a recipe by
Melissa Buchanan-Smith
Clarkston, MI

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!

serves 16, makes 2 pies
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For grandma katherine's punkin' (pumpkin) pie

  • 3 1/2 c
    fresh pie pumpkin
  • 3 1/2 c
  • 3 Tbsp
    flour, heaping
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 can
    pet milk
  • 1 Tbsp
  • 6
  • 2
    refrigerated pie crusts

How To Make grandma katherine's punkin' (pumpkin) pie

  • 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.
  • All ingredients mixed. Ready to pour into shells.
    Add vanilla, eggs and pet milk.
  • 4
    Bake at 350 F until set