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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is the recipe my grandmother used for her pumpkin pie. It doesn't contain any nutmeg and is my all-time favorite pumpkin pie. Please note that this recipe is for two (2) pies' worth of filling. Ingredients:
4 eggs |
1 (15 ounce) can pumpkin puree (i don't know that is the proper measurement of oz. it's whatever the regular can of libby's pumpkin ) |
1 cup brown sugar |
1 cup white sugar |
2 teaspoons cinnamon |
3/4 teaspoon ginger |
2 tablespoons flour, heaping |
2 cups milk |
Directions:
1. Beat eggs then mix with pumpkin in a large bowl.
2. In a separate bowl, sift together sugar, flour, spices, and salt. (I usually don't sift the brown sugar because it's a pain.).
3. Add flour mixture to pumpkin mixture and mix until combined.
4. Add milk and mix until combined.
5. Divide mixture between two 9 pie crusts/pans.
6. Bake for 10 minutes at 425 degrees then turn oven to 350 degrees and continuing baking for roughly one hour. (Grandma's advice: I just let mine puff clear up; if it's about an hour I figure they are done. ).
7. NOTE: If you are concerned about the crust of your pie getting too brown, use some aluminium foil around the edges of the crust to keep it from getting too brown.
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