Pumpkin Pie

This is a very special recipe that I have used in my family for 16 years and counting.  It is a holiday favorite.  I hope you enjoy!

CRUST: (makes two pie crusts)


2 c. Flour

2 tsp. Sugar

1 1/4 t. Salt


2/3 c. Oil

3 T. Milk

 Mix together.  Lightly grease pan.   Form and pat the dough by hand two pie pans.  No rolling necessary.  Bake at 425 for five minutes.  Set to let cool while you put together pie filling.

***Fun addition:  if you have leftover, flatten onto sheet.  Rub butter on dough and sprinkle with cinnamon/sugar.  Bake in oven.

FILLING: (makes one pie filling)

1/3 c. Granulated sugar

1 t. Salt

1 t. Cinnamon

3/4 t. Ginger

1/4 t. Cloves

1/4 t. Nutmeg

1/4 c. Honey

2 c. Canned pumpkin

1 c. Evaporated milk

2 eggs, beaten

Mix sugar, salt and spices.  Add in honey.  Mix in pumpkin. 

Heat milk so it’s warm to touch.  Lightly beat eggs in separate bowl.  Add a little warm milk and mix, and then pour rest of egg mixture and milk together.  Mix gently.

Hand mix egg/milk with pumpkin mix.  I like to gently do so by hand with a whisk.

Pour into pie filling.

Bake at 425 for ten minutes.  Lower temperature of oven to 350 degrees and continue baking 40-60 minutes.  Check at 40 minutes.  You want a knife to come out clean when inserted in center of pie.

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