When I posted Aunt Ruby’s Pie Crust recipe a few days ago, my friend Cindy asked me, “So, what pie are you making that you posted the pie crust recipe for?”
My Cowboy just snorted!
I had to admit, I wasn’t making pie!
The reason for posting the pie crust recipe was because my daughter had asked me for Grandma Hyde’s Pumpkin Pie recipe, and I usually refer her to the website to get our family favorites. But this time, the recipe wasn’t there!
So today I’m remedying that by posting the pumpkin pie recipe to go with the pie crust recipe from a few days ago. Next time my daughter asks, I’ll be ready!
And this is just in time for Thanksgiving, so you’ll be ready, too!
Grandma Hyde’s Pumpkin Pie
4 eggs, beaten
1 29-oz. can pumpkin (NOT pumpkin pie filling)
2 cups firmly packed brown sugar
2 tablespoons pumpkin pie spice*
2 tablespoons flour
1 teaspoon salt
2 13-oz. cans evaporated milk
3 unbaked pastry shells
Combine eggs and pumpkin. Blend in brown sugar, spice, flour, and salt; mix well.
Add evaporated milk; mix well.
Pour into the unbaked shells.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
*You may substitute 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, and 1/2 teaspoon cloves for the pumpkin pie spice, if you don’t have pumpkin pie spice on hand.
This makes three pies, so you’ll need a double batch of Aunt Ruby’s Pie Crust.
And if you like your pumpkin pie smothered in whipped cream, like I do, the recipe I use for that can be found here: 4 Ways to Make Whipped Cream.