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).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #north-american #pies-and-tarts #desserts #american #pies #midwestern #4-hours-or-less
You'll also love
dipset _21
[email protected]This pie was a bit too sweet for my taste, but my family loved it.
Donatus Nwachukwu
[email protected]I was a bit skeptical about this recipe, but it turned out really good. The crust was especially flaky.
Mohamed Alqadri
[email protected]This pumpkin pie is a family favorite. We make it every year for Thanksgiving.
Sharon Gartland
[email protected]I've made this pie several times and it's always delicious. The crust is flaky and the filling is smooth and creamy.
intisar ahmad
[email protected]This is my go-to pumpkin pie recipe. It's always a hit!
Bashir Afghan
[email protected]I love this recipe! The pie always turns out perfectly.
Obinna Nwobodo
[email protected]This pumpkin pie is the perfect fall dessert. It's easy to make and always a crowd-pleaser.
Unays Siraj
[email protected]I made this pie for my family and they all raved about it. The filling was so creamy and flavorful. I will definitely be making this pie again.
Prasath Sampath
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it. The crust was especially delicious.
Roxanne Bailey
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The flavor is incredible and the texture is perfect. I highly recommend this recipe!
Lahiru Madhushan Kumara
[email protected]This pumpkin pie recipe is a keeper! It was easy to follow and the pie turned out perfectly. The crust was flaky and the filling was smooth and creamy. I'll definitely be making this again for Thanksgiving.