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.Print
- 1 can pumpkin (29 oz.) or 3 1/2 cups homemade pumpkin puree
- 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.)
- 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.