Pumpkin Pie

Most of my family knows what my absolute favorite food in the world is…
my Great-Grandmother used to make the BEST pumpkin pie. She always kept them wrapped in the freezer for me and would pop them out at various times of the year. It made me feel so special — I know she did this for other family members too. I do love pumpkin pie. I adore the taste, but it’s really so much more…the memory of a sweet Great-Grandmother and her efforts to make me feel loved.

This recipe, has very little spice compared to many pumpkin pies. I love the taste of pumpkin all by itself!

Pumpkin Pie

  • 1 egg
  • 1 tablespoon all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups evaporated milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons light corn syrup
  • 1 recipe pastry for a 9 inch single crust pie

Preheat oven to 450 degrees F (230 degrees C).

Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

If you need a good pie crust recipe, our favorite comes from The Duggar Family:

FLAKEY PIE CRUST

  • 2 2/3 c. sifted regular flour
  • 1 t. salt
  • 1 c. shortening
  • 6 T. ice-cold water

Combine first 3 ingr. in large mixing bowl. Cut well with pastry cutter. Add ice-cold water. Cut with pastry cutter, thoroughly. *Always cut never stir. Dampen counter w/ wet cloth & lay saran wrap down. Sprinkle wrap with flour. Divide in 1/2. Shape into balls. Roll out on floured saran wrap, adding flour (sifted) as needed to keep from sticking. Carefully slide hand under Saran™ wrap. Invert pie plate over top of pie crust, center it, & flip, position it & peel saran wrap carefully off. Trim edges & shape as desired.

Yields 2 crusts


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