Real Recipes From Real Home Cooks ®

mom's (jan chelf) pumpkin pie

(1 rating)
Recipe by
Denean Keepper
San Antonio, TX

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 rating)
yield 6 -8 depending on size of slice
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For mom's (jan chelf) pumpkin pie

  • 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!