Mom’s Pumpkin Pie


Mom made fantastic pies of all sorts so much so that when she took a pie to a potluck, people would rush to get a piece even before they acquired any other food.  The only pumpkin pie my grandson likes is Mom’s.  He seems to like the idea that he is eating something his great grandmother created.  Today, I taught him to make homemade pie crust and Mom’s pumpkin pie.  Here he is crimping the edges after rolling out the dough and placing it in the pie pan.

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We made two pumpkin and one pecan today.  Here is the recipe for Mom’s pumpkin pie.  He ground the cinnamon–pieces of bark from a friend’s mom’s tree in Ethiopia–using an old fashioned, wooden grinder.

1 1/2 cups cooked or canned pumpkin

1 1/2 cups milk and cream or evaporated milk  ( I use 1 can evaporated milk)

3 eggs

3/4 cup brown or white sugar

1 teaspoon cinnamon

1 teaspoon nutmeg ( I grated this fresh)

1/2 teaspoon ginger

Dump everything in a blender.  Place your hand on the lid before starting the motor.  Blend a few seconds, until smooth, and pour into pastry-lined pie shell.  Bake at 450 for ten minutes, then bake at 350 for 30 minutes longer or until firm in the center.

Placed with Mom’s original typed recipe is this note:  “Juliana, if you use half evaporated milk it gives a wonderful flavor and I like white sugar best.” I use white sugar.

The finished product looks like this.

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This recipe makes a lot of filling so if you do not have a large pie pan, you will need to bake some of the filling in another pan.  Since we made two today, we baked the left over without a crust in another oven proof dish–pumpkin pudding.

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