Mom's Pumpkin Pie Recipe
An heirloom recipe passed down through generations, Mom's Pumpkin Pie is rich, creamy, and a beloved family favorite. This classic dessert is perfect for Thanksgiving or Christmas. Dive into the warmth and comfort of this treasured recipe.
Print
Pin
Servings: 2 pies
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.
Notes
Indulge in this classic pie recipe that's perfect for holiday gatherings. Make ahead or freeze for later enjoyment. Serve with whipped cream or ice cream for a touch of sweetness.
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe