I leaned this recipe from My paternal grandmother - we always called her "Mammaw." It's basically
the recipe you will find on many brands of pure pumpkin, but with a couple of changes that make ALL the
difference in the world!
INGREDIENTS:
1 and 1/2 Cups Sugar 1 tsp. Salt
2 tsp. Ground Cinnamon 1 tsp. Ground Ginger
1/2 tsp. Ground Cloves 1 tsp Ground Nutmeg
1/2 tsp. Fresh Ground Allspice 4 Large Eggs
1 can Pure Pumpkin - 29 ounce 2 cans Eagle Brand Milk
2 Pie Shells, 9 and 5/8 inches
Materials Needed:
1 large mixing bowl (the larger it is the less mess you'll make)
1 small mixing bowl
1 large rubber Spatula
1 set of measuring spoons
1 measuring cup for dry materials
2 pie pans, 9 and 5/8 inch
2 pieces of heavy duty aluminum foil, about 20 inches square (optional)
COOKING METHOD:
In a small bowl, mix sugar, salt, cinnamon, allspice, cloves, and ginger.
Take a whole nutmeg and
rub it over the smallest section of a cheese grater (the correct section of the grater will look like
very small cones) while holding it over the sugar mixture. Continue rubbing until almost all of the nutmeg is grated (it will be about 1 tsp.); mix into the sugar mixture well.
In a large bowl, use a rubber spatula to slightly beat 4 large eggs. Add in the contents of a 29 ounce can of pure pumpkin (not pie mix).
Mix the eggs into the pumpkin well.
Stir the sugar and spice mixture into the pumpkin mixture.
Pour in 24 ounces of Eagle Brand Milk - (almost all of two cans)
Mix the pumpking mixture using a rubber spatula until well blended.
Pour half of the mixture into a 9 and 5/8 pie shell and the remainder into a second pie shell of the same size.
Place the pies onto aluminum sheets if desired, one per shelf into the oven, preheated to 425 degrees F.
Bake for 15 minutes, then reduce the oven heat to 350 degrees F.
Bake an additional 45 to 50 minutes.
Test the pies by inserting a toothpick into the center - if it comes out relatively clean, the pie is ready.
Remove the pies to a cooling rack and allow a few minutes for the pies to settle.
Cut each pie into 8 slices and serve with your favorite topping (we like Ready-Whip or CoolWhip toppings).
Makes 16 servings.
Enjoy!!!
IMPORTANT NOTES:
1. If you cannot find whole nutmeg, substitute 1 tsp. ground nutmeg from a can - not as potent, but it works.
2. Some people use condensed milk rather than Eagle Brand canned milk. You may substitute 12 ounce cans of Carnation or Pet milk if you wish, but
the flavor just isn't the same.
3. You can use frozen or refrigerated pie shells if you wish (do not thaw frozen shells) - do not bake them before filling; OR, you can
make your own crusts (use your favorite recipe or My favorite flaky crust recipe.
4. If you cannot get 9 and 5/8 inch pie shells or pie pans, use 9 inch instead; just be careful not to overfill as the mixture swells during
baking and may overflow onto the floor of your oven.
{From watching my paternal grandmother, Bennie Humphries, in the early 1950's though 1970's.}