Macat's Pumpkin Pie

cathy tate


This is a tribute to my great-aunt Mae-thus the name Macat's, a mash of her name Mae and mine Cathy. Mae never cooked, she used to eat out 3 times a day every day for as long as I can remember her. Once a year though, I got to watch as she got into the kitchen with pumkins lined up and made pumpkin pies. I don't usually like pumpkin pie but her's were so very good! She never gave me her recipe but this is pretty close. I've made it easy cutting out using whole pumpkins and jazzed it up using different crusts now and again. How ever you do it be sure to make it your own!


★★★★★ 1 vote

15 Min
25 Min


  • 3 c
  • 3 1/2 c
  • 1 small
    evaporated milk
  • 1 stick
    butter, melted
  • 1 tsp
  • 2 Tbsp
    flour, plain
  • 1 tsp
  • 1 tsp
  • 4 large
    eggs, beaten

How to Make Macat's Pumpkin Pie


  1. Preheat oven to 325 degrees. Combine all ingredients; mix well. Pour into 2 unbaked pie shells. You can use regular pie shells or to add a slightly different taste use a graham crust or chocolate crumb crust, both of which are very tasty.
  2. Bake at 325 degrees for 25 minutes. Add a couple of candied pecans to the center of the pie for a showstopping look to your pie.

Printable Recipe Card

About Macat's Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy

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