Pumpkin Pie

Mom's recipe for a classic pumpkin pie features a smooth, creamy, perfectly spiced pumpkin custard in a buttery, flaky crust.

Course Dessert

Cuisine American

Keyword cinnamon, custard, ginger, heirloom recipe, nutmeg, pumpkin

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 253kcal

Preheat the oven to 425°F.
Fit your unbaked pie crust into a pie plate, crimping or finishing the edges as desired. Put the pie plate onto a large baking sheet (this will catch any drips of butter that might escape from the crust during baking)
1 9-inch unbaked pie crust
Combine the pumpkin, sugar, salt, and spices in a large bowl, whisk until uniform in color.
1 1/2 cups cooked or canned pumpkin, 1 cup brown sugar, 1 tsp cinnamon, 3/4 tsp salt, 1/2 tsp ginger, 1/2 tsp nutmeg
Stir in the evaporated milk and eggs.
1 1/2 cup evaporated milk, 4 eggs
Pour the custard mixture into the unbaked pie shell. If desired, decorate the edge of the pie with pecan halves.
pecan halves
Put the baking sheet with the filled pie plate into the preheated oven. Bake for 15 minutes.
Without opening the door of the oven, reduce the heat to 350°F and continue baking for another 40 minutes (or until a knife inserted in the center comes out clean).
Cool completely and store covered in the refrigerator until ready to serve.

Because pie plates vary a bit in size, it is possible that you might have a little extra of the custard mixture - if so, pour it into an oven safe ramekin and bake it along side the pie (it will be done much sooner than the pie, look for it to puff up a bit and maybe crack slightly on the surface)
Mom would freeze the crust after it was shaped and pull it out of the freezer just in time to fill and bake.
Mom's recipe includes an alternate list of ingredients that can be used with the same instructions:
- 1 9-inch, unbaked pie crust
- 16 oz pumpkin (1 can)
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 12 oz evaporated milk (1 can)
- 2 eggs, lightly beaten
- pecan halves (optional)
I don't remember mom ever adding the pecan halves to this pie - she already made a pecan pie and several family members are decidedly anti-nut - but I imagine it would make for a pretty border on the pie and a lovely textural contrast to the creamy custard filling.