mom's (jan chelf) pumpkin pie
I grew up on this pumpkin pie recipe and people always told my Mom that they hated pumpkin pie till they tasted hers ... I craved this pie while pregnant and whenever I miss those members of my family ... I will bake this and remember the happy times we had sitting around the table.
prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
yield
6-8 depending on size of slice
Ingredients
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 2 cups milk
- 4 - eggs
- 2 tablespoons melted butter or margarine
- 2 cups pumpkin, canned or cooked
How To Make mom's (jan chelf) pumpkin pie
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Step 1Prepare TWO (2) DEEP DISH pie crusts for this recipe. Placing them on a cookie sheet makes it easier to place in the oven and remove them once they are done. PREHEAT oven to 450 degrees.
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Step 2Sift all dry ingredients together. Place in a large mixing bowl.
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Step 3Beat the eggs before adding them to the dry ingredients and then add the melted butter (Mom used margarine, I use butter).
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Step 4Add the Milk (I use half and half) and the 2 cups of pumpkin (1 can of pumpkin will be perfect) to the bowl. Gently mix together.
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Step 5Pour into the pie crusts (fill to the edge). Yes it is very liquidy as this is more of a custard type of dish. Cover the edges of the pie crust with foil to protect them. Place in oven and bake at 450 for 15 minutes. SET A TIMER!!!
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Step 6Once the timer has gone off, do not OPEN the oven and immediately LOWER the temperature setting to 350 degrees and bake for an additional 30-40 minutes.
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Step 7Pie is done when a knife inserted into the center comes out clean. Remove the foil from the edges and serve! Serve with ice cream or whipped topping!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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