This recipe is quite simple, using milk rather than the evaporated milk most recipes call for. My sister Jill, sometimes uses eggnog in place of the milk for a delicious twist when she's baking Momma's recipe for her family. This year I'm using sweet baked yams instead of pumpkin.
What makes Momma's recipe so-ooo good is the perfect blending of warm aeromatic spices! Make sure you start with fresh spices! It will make all the difference between a bland, or a perfectly sweet-n-spicy pumpkin/yam pie!
I find the best way to purchase fresh spices for pumpkin pie is at Sprout's Farmer's Market or at WinCo. I always have a fresh supply of cinnamon on hand for my homemade mocha frappes, but this time of year, I purchase a fresh supply of ground ginger, mace and ground cloves in their bulk spice section.
TIP: By buying in bulk you can buy as little or as much as you want and save money!
TIP: Save your spice bottles. Yearly I dump out the old ground spices, replacing them with fresh new spices. Stick a bit of tape on the lid, and write the month and year.
BEA'S PUMPKIN PIEThis recipe makes 1 9-inch pie. Double recipe for making two pies.
Make My Easy Pie Crust
1 1/2 cups cooked pumpkin
2 tablespoons flour
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons melted butter~~~~~~~~~~~~~~~~~~~~~~~2 eggs beaten
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup milk
- In a large bowl : Add pumpkin.
- In a small bowl: Whisk together flour, ginger, cinnamon, mace, cloves, and salt; removing all lumps.
- Add whisked flour/spice mixture to pumpkin and stir well to incorporate.
- Add melted butter; mix well.
- In a separate bowl: Beat eggs; stir in sugars, and milk.
- Stir egg mixture gently into the pumpkin.
- Pour pumpkin mixture into prepared pie shell (recipe for best and easiest pie crust).
- (This year I am freezing my pumpkin pies uncooked, and will bake them the day before Thanksgiving).
- Place a foil collar around the crust to prevent over-browning.
- Bake in a 425F. oven for 15 minutes.
- Reduce heat to 375F. and bake an additional 45-55 minutes, or until a sharp knife comes out clean when stuck in the center of pumpkin filling.
- Serve pumpkin pie with a dollop of homemade whipped cream.
Puréed, cooked pumpkin/yams.
In a large bowl: Stir flour, salt and spices into pumpkin.
In a separate bowl: Beat eggs.
Add sugars to eggs and stir well.
Add milk to egg mixture and mix well.
Pour egg mixture into pumpkin and . . .
Stir together gently.
Pour in filling and bake or freeze.
Momma's 88 and doesn't bake the pies anymore, but her recipe continues to be a cherished family favorite! This recipe is at least 55 years old (that's as far back as I can remember) and I know that it will continue to be passed down through the generations to the bakers in our family, both men and women!
All of us, Over at Julie's, wish you a blessed Thanksgiving filled with laughter, good eats and Momma's Pumpkin Pie!