This recipe is from my mother’s (and her mother’s and her mother’s…) pumpkin pie recipe. It goes back so many generations, we’ve lost track. Mom used fresh pumpkin and homemade pie crust and I use canned pumpkin and premade pie crust. Even with the modern “tweaks,” this pie is still the best pumpkin pie ever and I get requests for it at Thanksgiving and Christmas every year! (Pssst…I’ve never shared this recipe with anyone!)
Servings: 16 slicesPrep Time: 15 - 20 minutes Cook Time: 55 - 60 minutes
1 (15-oz.) can Libby’s Pure Pumpkin (NOT Pumpkin Pie mix!)
1 ¾ c. sugar
5 eggs, slightly beaten
1 (12-oz.) can Carnation evaporated milk
¼ c. half and half
1 tsp. salt
1 tsp. ginger
3 tsp. cinnamon
1 tsp. cloves
½ tsp. nutmeg
2 tsp. vanilla
2 frozen deep dish pie crusts, thawed
Preheat oven to 425 degrees.
Combine pumpkin, sugar, salt, vanilla and spices. Add eggs, evaporated milk and half and half. Mix well using mixer on low to medium speed. Pour into 2 unbaked deep dish pie crusts.
Bake 15 minutes at 425 degrees, then turn oven down to 350 degrees and continue baking for 40 to 45 minutes. Watch your pie during the last 10 minutes of baking. Ovens vary, so your pie might take a little less or a little more baking. A knife inserted near the center of the pie that comes out clean indicates the pie is ready!
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