Call me Un-American, but I've just never been a fan of turkey. For me, and I dare say for my five kids as well, the pumpkin pie is the star of our Thanksgiving dinner. The turkey and all of the tempting side dishes served are just the opening act for the two glorious homemade pumpkin pies that I bake each year.
Yes, I hear you -- baking pies from scratch isn't an easy task, but store bought pumpkin pies can't hold a candle to the creamy goodness of a homemade pumpkin pie, not to mention you can bake at least two of these treats for the price of purchasing one!
And so each year I carry on the tradition of baking my pies from scratch, using the Crisco Pie Crust and Pumpkin Pie Filling recipes passed down from my own mother who also baked our pies every year, a tradition that I hope at least a few of my kids carry on with their own families some day.
There's not a lot of skill required for my preferred pumpkin pie filling and the ingredients aren't out of the ordinary. The key is in the timing -- make sure that you check the pies frequently during the last few minutes of cooking, testing them frequently for doneness as indicated in the recipe.
Ingredients:
- 1 can pumpkin (29 oz.)
- 4 eggs, slightly beaten
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 cans evaporated milk (12 oz.)
Instructions:
- Thoroughly combine all ingredients.
- Pour into two unbaked pastry shells.
- Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-45 minutes until a knife inserted into the center of the pie comes out clean. Cool before serving.
Try topping your pie with fresh homemade whipped cream for a decadent treat!
You might also like:
 Traditional Crisco Pie Crust Recipe |
 Italian Sausage Spaghetti Pie {A Family Favorite} |
Tara Kuczykowski is a married mom of three boys and two girls, ages 4 to 10 years, living in Columbus, OH.
{ 5 comments… read them below or add one }
First comment! It’s only fitting since you were mine.
I love homemade pumpkin pie, and you’re right. Nothing compares. Those store-bought impostors will never measure up.
Oh, that’s right — I was! Glad to have you along for the ride so you can show me the ropes this time. Not that you ever needed much help from me. :P
Thank you for the “bisquick” recipe, I often find recipes which call for it but I can’t have wheat/white flour. I will use your recipe and substitute spelt flour. Can’t wait!
Hello all.
Found your site almost by accident. Really appreciate the clear lay-out, photographs and concise, printable version.
So many pumpkin recipes in America. Is Pumpkin Pie your National Dish? It is certainly used to describe solid old-fashioned values, and nurturing, pioneering Mothers.
No canned pumpkin here. Is it simply canned plain-cooked pumpkin or does it contain sugar and spices at all?
Just wondering how I can match your product.
Be well.
Lawrence
Hi Lawrence! You certainly could use plain homemade pumpkin puree as a substitute for canned pumpkin.