Pumpkin Pie Recipe

Pumpkin Pie Recipe is an old fashioned homemade pie from scratch. It is a lightly spiced recipe from a 1937 issue of Good Housekeeping Magazine, made with brown sugar, evaporated milk and cream.

It has been a favorite in many homes, including ours for many years. It will surely become a favorite in your home too.

Included is an easy Homemade Whipped Cream recipe.

Some folks think pumpkin pie is not complete without whipped cream or ice cream.

Pumpkin is a Super Food, low in calories and high in nutrients! This pie is delicious and easy to make. Canned pumpkin is available all year. Don't wait until Christmas to enjoy these benefits.

Pumpkin Pie Recipe

2 eggs

3/4 cup brown sugar

1 1/2 cups canned pumpkin

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/2 cup evaporated milk

1/2 cup water

1/2 cup cream or top milk*

Stir eggs and sugar together. Mix in pumpkin. Add salt and spices. Stir until well mixed. Add water to evaporated milk and stir in slowly. Next, slowly stir in cream until all is smooth.

Pour into a 9 inch unbaked deep FLAKY PIE CRUST. Bake in a preheated 425F. oven for 15 minutes. Turn down heat to 325F. and bake another 40-50 minutes until center is firm or a knife stuck in center comes out clean.

Remove from oven and cool on a rack for a couple of hours before serving.

To serve top with Home Whipped Cream (recipe below) or ice cream. Refrigerate leftovers.

*Top milk is the cream that rises to the top of unpasteurized milk. You won't find it in a grocery store. Only from a farmer or all natural dairy. Just use cream or half and half milk.

Tip:

If crust starts to brown too much before pie is done, place strips of aluminum foil around outer edges.

Homemade Whipped Cream

1/2 pint whipping cream, thoroughly chilled

2 teaspoons powdered sugar

1/4 teaspoon vanilla extract (optional)

Place mixing bowl and beaters in refrigerator to chill before whipping.

Whip cream on high speed slightly and start adding sugar gradually while whipping. When starts to get stiff, add vanilla and whip until cream is stiff enough to hold it's shape, being careful not to whip beyond this point.

It could turn to butter if it is whipped too long.

Spoon or pipe onto pie as desired.

TIP: If you would like enough whipped cream to cover entire pie use the leftover cream from the pie recipe above. Adjust the sugar accordingly.

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