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This recipe for PUMPKIN PIE, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Smith


796 mL (28 oz.) Co-op Pure Pumpkin - 1 can
500 mL (2 cups) Brown Sugar
30 mL (2 Tbsp.) Flour
10 mL (2 Tsp.) Ginger
10 mL (2 Tsp.) Cinnamon
2 mL (1/2 Tsp. Mace or Nutmeg
10 mL (2 tsp.) Pumpkin Pie Spice Optional
100mL (1/3 cup) Orange Juice
6 Eggs Beaten thoroughly
600 mL ( 2- 1/3 cups) Evaporated Milk or Homogenized whole milk

2 - 25 cm (10 inch) pie shells or 4 - 8 inch shells

1. Combine pumpkin, sugar, flour, spices and orange juice.
2. Beat eggs thoroughly and add 1/2 cup of evaporated milk.
3. Add egg mixture to pumpkin puree.
4. Stir in the remainder of evaporated milk until mixture is smooth and combined well.
5. Pour into pie shells. Fill only about 2/3 full to allow for expansion during baking.
6.Bake at 220C (425F) for 15 minutes and then Reduce temperature to 160C (325F) .
7. Continue baking for 35 to 40 minutes.
8. Is cooked when a knife inserted into the center of the pie comes out clean.
9. Cool on a wire rack. Garnish with whipped cream or ice cream before serving.

1 cup heavy whipping cream
1/3 cup granulated sugar
1 Tsp. vanilla
Whip the cream until stiff. Slowly add the sugar and vanilla, while mixing on low speed. Do not over beat as it will turn into butter!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a family favorite any time of the year but especially at Thanksgiving.




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