Pumpkin Pie - Wells Family

When I was much younger one of my favorite experiences with baking was when my mother or grandmother baked a pumpkin pie. This recipe was a favorite of many in our extended family and as we started baking more frequently it was one of the first recipes we sought out.

Pumpkin Pie 1 1/2 cups pumpkin 1 1/2 cups evaporated milk 1 egg 1 tbsp molasses 3/4 cup brown sugar 1/2 tsp salt 2 tbsp flour 1 tsp cinnamon 1/4 tsp cloves 1/2 tsp nutmeg 1 tsp pumpkin pie spice Bake 15 minutes at 425° and then 45 minutes at 375°. When using 9.5 inch pie pan, may then use entire 15 ounce can of pumpkin and 12 fluid ounce can of evaporated milk.

A quick search of the Internet shows a wide variety in pumpkin pie recipes. Nana Marilyn’s Homemade Pumpkin Pie recipe is probably the closest I’ve seen so far.

Since obtaining this pumpkin pie recipe from my mom we have used it many times to create delicious pies. In recent years we’ve substituted the pumpkin pie spice with a blend of spices:

Pumpkin Pie Spice 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp allspice

Two things that help to improve the consistency of the custard filling is to sift the dry ingredients to remove any lumps and to thoroughly whisk the fine powder into the liquid.

Making whipped cream and a homemade pie crust add considerably to the enjoyment of the final product, but these will be discussed in future blog entries.