MOM'S PUMPKIN PIE
Dark, rich, and creamy, this recipe has been handed down in my family for several generations, a treasured secret. To this day it's far and away the best pumpkin pie I've ever tasted. As with many heirloom recipes, it's simple and straightforward, and simply can't be beat.
Provided by Tam D
Categories Pies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Prepare pie crust for two deep 9" pie plates.
- 2. Whisk the eggs in a large mixing bowl. Empty the pumpkin into the bowl.
- 3. Peel the label from the bottom inch or two of the pumpkin can, and carefully place the can on an electric burner. Pour the canned milk into the empty pumpkin can. Fill the milk can with water, then add the water to the milk in the pumpkin can, to within 1/4" of the top of the can. Warm the milk, in the can, on medium-low heat, until scalded (small bubbles will form around the rim and a skin will develop across the surface of the milk).
- 4. Meanwhile, mix the remaining ingredients into the eggs and pumpkin in the mixing bowl. Stir with a wire whisk until combined and smooth.
- 5. Slowly whisk in the scalded milk until thoroughly combined.
- 6. Ladle/pour the pumpkin mixture into the prepared pie crusts. Bake 10 minutes at 425*. Then reduce oven temp to 350* and bake an additional 50 minutes. When the pie is done you'll see it bubbling under the surface. Do a toothpick or knife test -- it should come out clean when the pie is done. Do not overbake -- it'll ruin the custard! Remove the pies to a trivet or cooling rack and cool to room temperature before serving. Serve, if you wish, garnished with whipped cream or ice cream. (best garnish is a slice of my apple or pecan pie!)
- 7. NOTES: 1) If you don't want to use the can method to scald the milk, just scald it in a saucepan. 2) This also works with a milk alternative, like coconut milk or almond milk. Pumpkin measures: 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin *This recipe is easily made gluten free by using your favorite gluten free pie crust (I recommend Pillsbury GF pie dough!) and a good GF all purpose baking flour (I like Bob's Red Mill brand).
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Jovan Jubert
[email protected]This pumpkin pie is so easy to make, even for beginners. The crust is pre-made, and the filling is just a few simple ingredients. The pie bakes up perfectly every time. I love serving this pie with a dollop of whipped cream and a sprinkle of cinnamon
Deanna Playz
[email protected]This pumpkin pie is a Thanksgiving tradition in my family. We've been making it for years, and it's always a hit. The crust is flaky and buttery, and the filling is smooth and creamy. I love serving this pie with a dollop of whipped cream and a sprin
Kashif Alii Alii
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The crust is flaky and golden brown, and the filling is smooth and creamy. The spices are perfectly balanced, and the pumpkin flavor really shines through. I highly
NIRAJAN BANIYA
[email protected]This pumpkin pie is a Southern classic! I've been making it for years, and it's always a hit. The crust is flaky and buttery, and the filling is smooth and creamy. I love serving this pie with a dollop of whipped cream and a sprinkle of cinnamon.
Efrem Efa
[email protected]I love experimenting with different flavors, so I added a teaspoon of cinnamon and a pinch of nutmeg to the filling. It turned out amazing! The spices really enhanced the flavor of the pumpkin. I also used a maple syrup glaze on the crust, which gave
Anayeli Cobos
[email protected]This recipe is a lifesaver! I'm always short on time, but I can still make this pie thanks to the pre-made pie crust. The filling is so easy to make, and it always turns out perfect. I love serving this pie to my family and friends, and they always r
Risto Katrandjiev
[email protected]I made this pie with whole wheat flour and reduced-fat butter, and it turned out great! The crust was still flaky and delicious, and the filling was just as creamy and flavorful. I'm so glad I found this recipe, because now I can enjoy pumpkin pie wi
Azan Nasir
[email protected]This is the classic pumpkin pie recipe that I've been making for years. It's always a hit with my family and friends. The crust is flaky and buttery, and the filling is smooth and creamy. I love serving this pie with a dollop of whipped cream and a s
Bijayshankar Yadav
[email protected]I'm gluten-free, so I was thrilled to find this recipe. The crust was so flaky and delicious, and the filling was perfectly spiced. I served it to my family and friends, and they all loved it. I'll definitely be making this pie again and again.
Noor Uzair
[email protected]I'm a beginner baker, and this recipe was easy to follow. The pie turned out great! The crust was nice and flaky, and the filling was creamy and flavorful. I'll definitely be making this pie again.
rob parris
[email protected]This is the best pumpkin pie recipe I've ever tried. It's so easy to make, and it always turns out perfect. The crust is golden brown and flaky, and the filling is smooth and creamy. I love serving this pie with a dollop of whipped cream and a sprink
Jameel Ali
[email protected]Wow, this pumpkin pie is a winner! The crust is flaky and buttery, and the filling is perfectly spiced. I love that it's not too sweet, and the pumpkin flavor really shines through. I'll definitely be making this again for Thanksgiving.