Are you on the hunt for a timeless pumpkin pie recipe that’s been passed down through generations and is guaranteed to be a hit at your holiday table? Look no further than Mom’s Pumpkin Pie! This dark, rich, and creamy pie is a cherished family secret that will have you coming back for a second slice. Let’s dive into the details of this classic recipe that’s perfect for Thanksgiving or Christmas.
Why You’ll Love This Mom’s Pumpkin Pie
- Heirloom Recipe: Passed down through generations, this recipe is a treasured family favorite.
- Rich and Creamy: The combination of brown sugar, spices, and evaporated milk creates a luxurious texture.
- Balanced Spices: Cinnamon takes the spotlight while allspice and nutmeg add depth to the flavor.
- Easy to Make: With simple ingredients and straightforward instructions, this pie is a breeze to prepare.
Ingredient Notes
- 1 lg can pumpkin (not pie mix), 29 oz. size
- 1 can evaporated milk, 14 oz.
- 2 1/4 c dark brown sugar
- 3 Tbsp all-purpose flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp allspice (or pumpkin pie spice)
- 1/4 tsp nutmeg
- 3 eggs
How to Make Mom’s Pumpkin Pie
Step 1: Prepare the Pie Crust
Start by preparing pie crusts for two deep 9″ pie plates.
Step 2: Mix the Ingredients
In a large mixing bowl, whisk the eggs and then incorporate the canned pumpkin.
Step 3: Scald the Milk
Peel the label from the bottom of the pumpkin can and scald the evaporated milk by warming it in the can until small bubbles form.
Step 4: Combine Ingredients
In the mixing bowl, mix the remaining ingredients into the eggs and pumpkin until smooth.
Step 5: Add Scalded Milk
Slowly whisk in the scalded milk into the pumpkin mixture until well combined.
Step 6: Bake the Pie
Pour the pumpkin mixture into the prepared pie crusts and bake at 425°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 50 minutes.
Step 7: Serve
Once baked and cooled, serve the pie garnished with whipped cream or ice cream for a delightful finish.
Storage Options
Store any leftover pumpkin pie in the refrigerator for up to 3 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. To reheat, place the pie in the oven at 350°F until warmed through.
Variations and Substitutions
- Gluten-Free: Use your favorite gluten-free pie crust and all-purpose baking flour for a gluten-free version.
- Dairy-Free: Substitute evaporated milk with a dairy-free alternative like coconut or almond milk.
- Sweet Potato: Replace the pumpkin with mashed sweet potatoes for a unique twist.
What to Serve With Mom’s Pumpkin Pie
- Whipped Cream: Add a dollop of fresh whipped cream on top.
- Vanilla Ice Cream: Enjoy the pie with a scoop of creamy vanilla ice cream.
- Hot Cider: Pair the pie with a warm mug of spiced apple cider.
- Pumpkin Spice Latte: Sip on a pumpkin spice latte for the ultimate fall experience.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin for canned pumpkin in this recipe. Be sure to cook and mash the pumpkin before using it.
Can I make this pie ahead of time?
Absolutely! You can make Mom’s Pumpkin Pie a day in advance and store it in the refrigerator until serving.
Can I freeze leftover pie?
Yes, you can freeze leftover pie for future enjoyment. Just ensure it’s properly wrapped to prevent freezer burn.
Indulge in a slice of Mom’s Pumpkin Pie and experience the rich, creamy texture, perfectly balanced spices, and comforting flavors that will transport you back in time. This pie is the epitome of holiday joy, evoking memories of warmth and togetherness with every bite.
Mom's Pumpkin Pie Recipe
Ingredients
Pie Crusts
- Prepared pie crusts for two deep 9" pie plates
Pumpkin Pie Filling
- 1 lg can pumpkin (not pie mix), 29 oz. size
- 1 can evaporated milk, 14 oz.
- 2 1/4 cups dark brown sugar
- 3 Tbsp all-purpose flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp allspice (or pumpkin pie spice)
- 1/4 tsp nutmeg
- 3 eggs
Instructions
- Start by preparing pie crusts for two deep 9" pie plates.
- In a large mixing bowl, whisk the eggs and then incorporate the canned pumpkin.
- Peel the label from the bottom of the pumpkin can and scald the evaporated milk by warming it in the can until small bubbles form.
- In the mixing bowl, mix the remaining ingredients into the eggs and pumpkin until smooth.
- Slowly whisk in the scalded milk into the pumpkin mixture until well combined.
- Pour the pumpkin mixture into the prepared pie crusts and bake at 425°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 50 minutes.
- Once baked and cooled, serve the pie garnished with whipped cream or ice cream for a delightful finish.