I was going to put all of my pies in one post, but I decided it would be better to give each it’s own spotlight, to make them easier to find (you have no idea the searches I get on my recipes). Well, that and I lost my resolve for the thing. LOL So today, you get Pumpkin Pie; over the next few days I’ll post my recipes for Pecan Pie, Apple Pie and Lemon Chess Pie.
Nothing says “Thanksgiving” quite like pumpkin pie. I know very few people who don’t like it (The Young One and Jolly come immediately to mind), and those who love it love it A LOT; I’ve seen Oldest Son, Miss Jacki and TC eye the last piece of pumpkin pie as if they were a cat burglar casing the Hope Diamond. The recipe I’m about to give you is my grandmother’s; I have no idea where it came from. All I can tell you is that after almost 46 years of eating pumpkin pie, I have never eaten one I like better.
This pumpkin pie recipe has gained family heirloom status – genuflecting before eating a piece is entirely appropriate.
P.S. I’m not giving my pie crust recipe just yet – I think it is going to have it’s own post after I’ve finished this pie series. There’s a story behind it (what – you think you’re getting a recipe without a story?) and besides, it is sooooo very good, it deserves its own post.
1 – 10″, unbaked pie shell
2 tablespoons butter
1 1/2 cups canned pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup milk
Preheat the oven to 400 F.
In a large, heavy skillet, melt the butter over medium heat; stir in the pumpkin and spices. Reduce heat to low.
In a large mixing bowl, beat the eggs until light and frothy. Stir in the flour, sugar, salt and milk, mixing well.
Fold the egg mixture into the pumpkin mixture very gently, while making sure it is well combined. Pour into the unbaked pie shell. Be careful – there will be a lot of filling.
Bake for 15 minutes; reduce the heat to 375 F and bake 45 minutes longer. Cover the edges of the crust with foil during the last 15 minutes of baking if the crust is beginning to over-brown.
Cool completely before serving.