Phebe's Pumpkin Pie

1
Elizabeth Chuan-Riley

By
@BusyLizzie

This recipe is handed down from my great grandmother, Phebe Hinchman Henderson of Urbana, Ohio. Simple, earthy and delicious. I hope your family enjoys it as much as mine has for 5 generations!

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

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  • 1 can(s)
    30 oz. pumpkin not pumpkin pie filling
  • 1 c
    evaporated milk
  • 3
    eggs
  • 1 1/2 c
    sugar
  • 1 Tbsp
    molasses
  • 2 tsp
    cinnamon
  • 1 tsp
    ground ginger
  • 1/4 tsp
    allspice, ground
  • 1 tsp
    salt
  • 2
    pie crust shells

How to Make Phebe's Pumpkin Pie

Step-by-Step

  1. NOTES:
    1. This recipe makes TWO pies!!!
    2. Use frozen pie shells, refridgerated pie crust or make your own.
  2. Preheat oven to 425 degrees.
  3. Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.
  4. Divide filling between crusts. Place both in oven so heat can flow around them. Bake 15 minutes. Reduce heat to 350 degrees and bake for 1 hour, rotating pies after 30 minutes. Check crusts at 30 minutes and cover them if getting too brown.
  5. Pies are done when toothpick inserted at center comes out clean. Cool on wire racks.

Printable Recipe Card

About Phebe's Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American




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