Grandma's Pumpkin Pie

"This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time."
 
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Ready In:
4hrs 15mins
Ingredients:
9
Yields:
2 9 inch pies
Serves:
12
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ingredients

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directions

  • Line 2 - 9" pie plates with pie shells.
  • Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
  • Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
  • Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
  • Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
  • Cool 3 hours, serve or refrigerate.

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Reviews

  1. Very good!! I made a half recipe, and used 2 cups homemade pumpkin puree. I blended all the ingredients so it was really frothy. Nice and creamy! I did have to increase the baking time by 10 minutes for the pie to set. My dh, who likes "normal" pumpkin pie, really liked this. Thanks!
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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