phebe's pumpkin pie
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!
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 can 30 oz. pumpkin not pumpkin pie filling
- 1 cup evaporated milk
- 3 - eggs
- 1 1/2 cups sugar
- 1 tablespoon molasses
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice, ground
- 1 teaspoon salt
- 2 - pie crust shells
How To Make phebe's pumpkin pie
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Step 1NOTES: 1. This recipe makes TWO pies!!! 2. Use frozen pie shells, refridgerated pie crust or make your own.
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Step 2Preheat oven to 425 degrees.
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Step 3Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.
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Step 4Divide 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.
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Step 5Pies are done when toothpick inserted at center comes out clean. Cool on wire racks.
- 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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