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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grammie Pegelow's Famous Pumpkin Pie Recipe

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This recipe for Grammie Pegelow's Famous Pumpkin Pie is from The Secret Ingredient is Always You, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated pie crust

1 cup sugar

1-1/2 cup canned pumpkin (15-oz. can contains about 1-3/4 cups)

1 tbsp. flour

1 tsp. salt

1 tbsp. cinnamon

1 tsp. ginger

2 eggs

1 cup whole milk

1 cup canned evaporated milk
Directions:
Directions:
Preheat oven to 425º. Roll out one pie crust to fit a 9" pie plate.

In a large bowl, combine sugar, pumpkin, flour, salt, and spices. Stir well to combine.

In a small bowl, beat eggs and add to mixture. Add fresh milk and canned milk. Beat on low speed until well mixed. Pour into lined pie plate.

Bake at 425° for for 15 minutes. Reduce temperature to 350°; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing. Pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out.
Personal Notes:
Personal Notes:
NOBODY made a better pumpkin pie than Grammie!

 

 

 

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