Phebe's Pumpkin Pie

Elizabeth Chuan-Riley


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!


★★★★★ 1 vote

15 Min
1 Hr 15 Min


Add to Grocery List

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

How to Make Phebe's Pumpkin Pie


  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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