Mom's Pumpkin Pie

I'm crazy about pumpkin pie. I once ate an entire pie in one sitting at my grandma's house. She spoiled us as children and would let us get by with that sort of thing. Three cheers for grandmas I say!



This one's another recipe from my mother. I have never had another pumpkin pie that even came close to being this good.



Here's more of our cooked pumpkin frozen in two cup bags. We have this season's pumpkins waiting for their turn to be cooked and stocked up the freezer. In the mean time, I have a few more bags from last year that need to be used up. I have been making all my favorite pumpkin recipes and even found a new recipe that is so quick, so easy and so delicious, that it just may cause us to use up our supply in double time. I'll be sharing very soon.



If the holidays came in a spice jar, it would contain all of the above.



White sugar, brown sugar and the spices.



Add evaporated milk and milk and eggs. My friend Charity found a recipe for pumpkin pie that did not have any evaporated milk. She said it was actually quite tasty. So, should you find yourself out of this ingredient one cold dark arctic night as you are craving a piece (or an entire) pumpkin pie, you now have a back up plan.

I use an immersion blender to mix the filling up. Mine is Kitchen Aide brand and I love it. I bought a cheaper version for our cabin in Minnesota and it's just not as sturdy. I'm a fan of blending directly in the bowl rather than transferring back and forth to a blender.



Pour into a prepared pie crust (use half butter and half shortening in this crust recipe).

Bake until a knife comes out fairly clean from the center. I cover the edges in tin foil to avoid burning. I have to bake it much, much longer than the recipe calls for for some reason so covering the edge is what saves this pie from being ruined by a blackened crust.



Good for dessert or breakfast in my opinion.


Mom's Pumpkin Pie

Ingredients:
2 c. cooked pumpkin
1/3 c. brown sugar
1/3 c. white sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
2 eggs
1 1/2 c. milk
1/2 c. evaporated milk

Directions: Preheat oven to 450 degrees. Mix all ingredients in a blender. Poor into prepared pie shell. Bake for 15 min. Lower temperature to 325 degrees for 45 minutes. Butter knife should come out (more or less) clean.

*The above cooking directions work for my mom, but for some reason my pie needs to cook for way more time. I cover the edge of the crust in tin foil to avoid burning the edges and bake at 450 degrees for 25 minutes. Then lower the temperature to 350 degrees and bake for about an hour.

~AnnMarie