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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mom's Pumpkin Pie Recipe

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This recipe for Mom's Pumpkin Pie is from The Elliott-Harasin-Cousins 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 can pumpkin (798 ml) (Not pumpkin pie filling)
2-1/2 cups brown sugar
1-1/2 tsp salt
6 eggs
5 cups milk
3 tsp cinnamon
1-1/2 tsp nutmeg
Directions:
Directions:
Preheat oven to 425º

Line three pie plates with pastry. Put in freezer to chill while you prepare the pumpkin pie filling.

In a large bowl, add all ingredients. Whisk well so there are no lumps.

Pour filling evenly into each pie. Put pies on bottom shelf of oven. Carefully close oven.

Bake for 10 minutes at 425º, then turn down to 375º, and cook for 45 minutes. Test with a knife, if it comes out clean the pie is done. It will still look wet-ish in the oven, but if the knife is clean you're good to go!

When serving top with whip cream and enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
What I use for milk is 3 cans of evaporated milk, plus 1 cup of heavy cream.

 

 

 

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