Here is an old family pumpkin pie recipe from my husband’s aunt, Betsy Stapleton. She makes this for special events and it’s always a favorite. Besides it tasting good, I like that it doesn’t use evaporated milk.
Recipe
Put in a frying pan:
- One large can of pumpkin puree
- One teaspoon ginger
- One teaspoon salt
- Two teaspoons cinnamon
- One pinch nutmeg
Cook, stirring frequently, until cooked down to four cups. Cool to room temperature.
Thick and delicious
Add to pumpkin mixture:
- Three well beaten eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- One rounded tablespoon of cornstarch dissolved in half a cup of milk
- Three and a half cups of milk
Blend well
Beat with a mixer until smooth. Pour into two large pie tins and bake at 350 degrees for one hour or until set.
Ready for baking.
Enjoy!
I wonder if I will get any pie this year?
I'd love to hear from you!