Pumpkin Pie

Written by on in Desserts, Pies

Boy oh boy, my Mom could bake. At Thanksgiving time, she would make 2 kinds of pie…mincemeat and pumpkin. I don’t think any of us kids ate the mincemeat (I think she made those for her Aunt Margaret, Aunt Freida and Uncle Leon) but we “gobbled” up those Pumpkin pies like there was no tomorrow. She would set up tables on the enclosed back porch so she could line up all the pies to cool off. Being there were 10 kids, she had to make a lot of pies to go around. This is the recipe she used…it came off the label of the Libby’s pumpkin. How do I remember that you ask? I can still picture her standing there, holding the can at arms length, trying to read the label because she could never find her glasses. The family has enjoyed this recipe for at least 60 years and will hopefully, carry on the tradition!

Pumpkin Pie
Pin
Print

Pumpkin Pie

Recipe by Diane BeckerCourse: Desserts, Pies
Servings

8

servings

Ingredients

  • Crust

  • 1 ½ cups flour

  • 3 Tablespoons sugar

  • ½ teaspoon salt

  • ½ cup butter, chilled and diced

  • 1 egg yolk

  • 3 Tablespoons ice water

  • Filling

  • 2 eggs, slightly beaten

  • 1½ cups pumpkin

  • ¾ cup sugar

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 13 ounces evaporated milk (Mom used MILNOT)

Directions

  • To make the pie crust: In a bowl ,combine the flour, sugar and salt.
  • Cut in the diced butter until mixture resembles coarse crumbs.
  • Mix the egg yolk with the ice water and stir into the crumb mixture until it forms a ball.
  • Shape the ball of dough into a disc shape, wrap in plastic wrap and refrigerate 1 hour or overnight.
  • After chilling, remove the dough from refrigerator, roll out and place in a 9” pie plate. Trim and crimp the edges.
  • Prepare the filling
  • Preheat oven to 425 degrees
  • In a bowl, mix the eggs, pumpkin and sugar and mix well.
  • Add the salt, cinnamon, ginger, cloves and evaporated milk. Mix well.
  • Pour into the pie shell.
  • Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in the center comes out clean.
  • Remove from oven and place on a cooling rack to cool.

Notes

  • I usually cover the edges of the pie crust with foil during the first 15 minutes of baking to prevent the crust from burning.

Leave a Reply