Real Recipes From Real Home Cooks ®

mom's pumpkin pie

(2 ratings)
Blue Ribbon Recipe by
Tam D
The Dalles, OR

Dark, rich, and creamy, this recipe has been handed down in my family for several generations, a treasured secret. To this day it's far and away the best pumpkin pie I've ever tasted. As with many heirloom recipes, it's simple and straightforward, and simply can't be beat.

Blue Ribbon Recipe

This pumpkin pie is a little different than other recipes, and it's so good. It has a different texture than most pumpkin pies; not as firm but it holds its shape. Rich and very creamy, brown sugar adds a nice flavor and balances the spices. Cinnamon is the star spice in this pumpkin pie. The allspice and nutmeg linger in the background. Using evaporated milk and scalding it is how you know this is an old-fashioned recipe. There's enough filling for two nice-sized pies. Perfect for Thanksgiving or Christmas.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -12
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For mom's pumpkin pie

  • 1 lg can
    pumpkin (not pie mix), 29 oz. size
  • 1 can
    evaporated milk, 14 oz.
  • 2 1/4 c
    dark brown sugar
  • 3 Tbsp
    all-purpose flour*
  • 2 tsp
  • 1 tsp
  • 1 tsp
    allspice (or pumpkin pie spice)
  • 1/4 tsp
  • 3

How To Make mom's pumpkin pie

Test Kitchen Tips
You'll see in step 3 that in the Test Kitchen, we heated the milk and water in a saucepan on our gas stove if you're nervous about using the pumpkin can.
  • Pie crusts in two pie plates.
    Prepare pie crust for two deep 9" pie plates.
  • Whisking eggs and pumpkin together.
    Whisk the eggs in a large mixing bowl. Whisk in the can of pumpkin.
  • Scalding milk and water.
    Peel the label from the bottom inch or two of the pumpkin can, and carefully place the can on an electric burner. Pour the canned milk into the empty pumpkin can. Fill the milk can with water, then add the water to the milk in the pumpkin can, to within 1/4" of the top of the can. Warm the milk, in the can, on medium-low heat, until scalded (small bubbles will form around the rim and skin will develop across the surface of the milk).
  • Spices and remaining ingredients added to a bowl.
    Meanwhile, mix the remaining ingredients into the eggs and pumpkin in the mixing bowl. Stir with a wire whisk until combined and smooth.
  • Adding scalded milk until combined.
    Once the milk is done, slowly whisk in the scalded milk, a little at a time, until thoroughly combined.
  • Mixture poured into pie crust.
    Ladle/pour the pumpkin mixture into the prepared pie crusts.
  • Baking the pumpkin pies.
    Bake 10 minutes at 425*. Then reduce oven temp to 350* and bake an additional 50 minutes. When the pie is done you'll see it bubbling under the surface. Do a toothpick or knife test -- it should come out clean when the pie is done. Do not overbake -- it'll ruin the custard! Remove the pies to a trivet or cooling rack and cool to room temperature before serving. Serve, if you wish, garnished with whipped cream or ice cream. (best garnish is a slice of my apple or pecan pie!)
  • Mom's Pumpkin Pie ready to be sliced.
    NOTES: 1) If you don't want to use the can method to scald the milk, just scald it in a saucepan. 2) This also works with a milk alternative, like coconut milk or almond milk. Pumpkin measures: 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin *This recipe is easily made gluten-free by using your favorite gluten-free pie crust (I recommend Pillsbury GF pie dough!) and a good GF all-purpose baking flour (I like Bob's Red Mill brand).