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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Mom's Pumpkin Pie Recipe

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This recipe for Mom's Pumpkin Pie is from The Family Cookbook Project, 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 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
6-7 eggs
1 can (29 oz.) Libby's 100% pure pumpkin
1 can of evaporated milk (12 fl. oz.)
12 fl oz. of milk
2 unbaked 9-inch deep-dish pie shells (4cup volume)
Directions:
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
Beat eggs in a large bowl. Add the milk. Stir in pumpkin and sugar- spice mixture.
Pour into pie shells.
Bake in preheated oven at 425º F. oven for 15 minutes. Reduce temperature to 350º F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rake for 2 hours. Serve or refrigerate.
Number Of Servings:
Number Of Servings:
2 pies with some pudding left over
Personal Notes:
Personal Notes:
This has always been one of our favorite pies. It's lighter and more of a custard filling than your usual pumpkin pie.
You can substitute 3 1/2 tsp. of pumpkin pie spice for the cinnamon, ginger & cloves, however, the taste will be slightly different.

 

 

 

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