grandma katherine's punkin' (pumpkin) pie

Name: Grandma Katherine's Punkin' (pumpkin) Pie
Prep time: 40 min
Cook time: 35 min
Yield: 16
Cuisine: Southern
Ingredients: 3 1/2 cup(s) fresh pie pumpkin; 3 1/2 cup(s) sugar; 3 tablespoon(s) flour, heaping; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) cloves; 1 can(s) pet milk; 1 tablespoon(s) vanilla; 6 - eggs; 2 - refrigerated pie crusts

32 Pinches 5 Photos

Melissa Buchanan-Smith

Clarkston, MI

Updated on Dec 19, 2013

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!

Rate

prep time 40 Min

cook time 35 Min

method Bake

yield 16 , makes 2 pies

Ingredients

3 1/2 cups fresh pie pumpkin
3 1/2 cups sugar
3 tablespoons flour, heaping
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 can pet milk
1 tablespoon vanilla
6 - eggs
2 - refrigerated pie crusts

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

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.

Step 2

Mix sugar, flour and spices together and add pumpkin and stir well.
Step 3

Add vanilla, eggs and pet milk.
Step 4

Bake at 350 F until set
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