This is the month of Thanksgiving, Thankfulness, Pumpkin Spice everything, family gatherings and Pumpkin Pie!!! For many years, Thanksgiving just wasn’t the same without my Grandma’s pumpkin pie. It was one of those recipes I didn’t think about before she passed, but missed terribly once she was gone. I’d tried to make it close, but something was always missing. Then one day my sister mentioned having some of Grandma’s prized recipes and this was one of them! Talk about EXCITED!!! With Thanksgiving just around the corner, it’s perfect timing to release this recipe.
- Pie crust – 1 deep dish or 2 regular
- 1/3 cup sugar
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- (Or you can substitute the cinnamon, ginger, cloves and nutmeg with 2 1/4 teaspoons of Pumpkin Pie Spice)
- 1/4 cup honey
- 2 cups cooked pumpkin
- 1 cup evaporated milk
- 2 eggs
Preheat the oven to 425 degrees. Mix sugar, salt and spices with honey and pumpkin. Add eggs and milk. Blend thoroughly (we use a blender to make is very smooth). My Grandma always said the key to this recipe is to use a good blender to mix the ingredients. Blend, Blend, Blend…..
Pour the mixture into the pie crusts. Notice the aluminum foil, that our way of keeping from burning the crusts.
Bake at 425 for 10 minutes then reduce heat to 300 for 35 minutes or until the top starts to crack. Note: The last 10 minutes of cooking time place pies on the bottom rack to cook the bottom crust.
Yields: 2 regular size pies or 1 deep dish pie.