Thursday, September 15, 2011


This is the pumpkin pie recipe that my mother used and the same one I have always used. This is one of my son's favorite pies and has also become a favorite of my college aged grandson.

1 cup white sugar
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (16-17 oz) pumpkin
2 eggs, beaten
1 can (12-oz) evaporated milk
1 (9-inch) unbaked pastry shell

In a large bowl, combine the sugar, flour, pumpkin pie spice, and salt. Mix in the pumpkin. Add eggs and evaporated milk. When combined well, pour into the unbaked pastry shell. Bake in a 450 degree oven for 10 minutes. Lower the heat to 350 degrees and bake another 40 to 45 minutes until the filling is firm. A butter knife inserted in the center will come out clean when the pie is done. Top each piece with a dollop of whipped cream when serving.

No comments: