Pumpkin Pie

A long standing family recipe for a traditional holiday pumpkin pie.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Marjorie Holt Jones
  • 1 unbaked large single-crust pie shell
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups (15-ounce can) solid pack pumpkin
  • 1 1/2 cups (12-fluid ounce can) evaporated milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  1. Combine sugar, salt, cinnamon, ginger and cloves in a small bowl until well mixed. Set aside.
  2. In another large bowl, beat eggs lightly. Stir in pumplin and the sugar and spice mixture. When mixed, gradually add evaporated milk while mixing.
  3. Pour into unbaked pie shell. Bake in a preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. and bake for 40 to 50 minutes or until knife inserted intot he center comes out clean.
  4. Cool on a wire rack until well cooled (3 hours). Keeps well in the refrigerator but do not freeze.

    The above recipe makes one large deep-dish pie. For two smaller pies, substitute two 9-inch pie shells. Bake in preheated 425°F. Oven for 15 minutes; reduce heat top 350°F. and bake an additional 20 to 30 minutes or until pie tests done.

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Latest revision done November 2014
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