Mom's (Jan Chelf) Pumpkin Pie

Denean Keepper


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.


★★★★★ 1 vote

6-8 depending on size of slice
15 Min
1 Hr 5 Min


  • 2 c
  • 1 tsp
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 2 c
  • 4
  • 2 Tbsp
    melted butter or margarine
  • 2 c
    pumpkin, canned or cooked

How to Make Mom's (Jan Chelf) Pumpkin Pie


  1. Prepare 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.
  2. Sift all dry ingredients together. Place in a large mixing bowl.
  3. Beat the eggs before adding them to the dry ingredients and then add the melted butter (Mom used margarine, I use butter).
  4. Add 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.
  5. Pour 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!!!
  6. Once 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.
  7. Pie 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!

Printable Recipe Card

About Mom's (Jan Chelf) Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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