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My Mom was an awesome pie maker. Her daughters are always vying for “the just like Mom’s” award. Psst…I have Mom’s rolling pin and am convinced it has magical properties!
Makes a 9” Pie
1 ½ cups tinned pumpkin** (not pumpkin pie filling)
½ cup golden brown sugar
1 Tbsp. molasses
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
4 eggs, slightly beaten
1 large tin evaporated milk, 370 ml.
1 unbaked 9” pie shell**
Preheat oven to 400 F (for glass pie plates), 425 F for metal.
**I have a real preference for glass because, in my opinion, it gives a nice crisp bottom crust.
Place ingredients in order given in a large bowl. Whisk together until well blended. Pour into the pie shell; place in the oven for 10 – 15 minutes. Turn the oven down to 325 F for glass pie plates & 350 F for metal; bake for approximately another 35 minutes or until a thin blade knife inserted into the centre comes out clean. Cool until cold.
Serve with cream whipped with golden sugar & a bit of pure vanilla extract.
**If you would like to make your own pumpkin puree, please go to Making Pumpkin Puree