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Mom’s Pumpkin Pie

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PumpkinPiePie from Mom is one of the treats we love most at Thanksgiving. So, here’s a recipe from my mom for her pumpkin pie, a favorite with my family for years. If your mom used a different spice blend, then modify the seasoning to your taste.

Pumpkin Pie

1 cup sugar
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon ground cloves
2 eggs
1 ½ cups canned pumpkin or well-drained roasted pumpkin
1 2/3 cups evaporated milk
1 (9-inch) unbaked pie crust
Whipped cream

Preheat oven to 450 degrees.

Mix sugar, salt, cinnamon, nutmeg, ginger, allspice and cloves. Stir in the eggs. Add pumpkin, then evaporated milk, stirring until thoroughly incorporated. Pour into unbaked pie crust. Bake for 10 minutes. Reduce heat to 325 degrees. Bake for 35 minutes more. Remove from the oven and let cool. Top with whipped cream.

Makes 1 (9-inch) pie.

From Annaliese Griffin

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