Pumpkin Pie Recipe

Pumpkin Pie Recipe an old fashioned homemade pie from scratch.

A lightly spiced recipe from a 1937 issue of Good Housekeeping Magazine, made with brown sugar, evaporated milk and cream.


This delicious pie is easy to make with canned pumpkin all year.

Top it with our Homemade Whipped Cream recipe below and it will become a favorite in your home.

Old Fashioned Pumpkin Pie

• 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* 
  
  
• 1 (9") deep dish unbaked Flaky Pie Crust
  
  

Stir eggs and sugar together.

Stir in pumpkin.

Add salt and spices and 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 unbaked 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 Homemade 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.

You can 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 
  
  

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 it starts to get stiff, add the vanilla extract and whip it until 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.

This pie is also delicious served "a la mode" (topped with ice cream).

TIP: If you would like enough whipped cream to cover entire pie use leftover cream from the above Pie Recipe.

Adjust  your sugar accordingly.

Pumpkin Pie Recipe #2

• 2 eggs
  
  
• 3/4 cup white sugar
  
  
• 1 (15 oz.) canned pumpkin
  
  
• 1/2 teaspoon cinnamon
  
  
• 1/2 teaspoon mace
  
  
• 1/4 teaspoon ground cloves
  
  
• 1/4 teaspoon ground ginger
  
  
• 1/2 teaspoon salt
  
  
• 1 teaspoon vanilla extract
  
  
• 1 2/3 cup half and half milk
  
  
• 1 (9") deep dish Flaky Pie Crust
  
  
• 1/2 cup broken pecans (optional)
  
  
• Homemade Whipped Cream
  

In a large bowl, beat eggs lightly.

Add sugar and beat until well mixed.

Stir in spices, salt and flavoring.

Mix thoroughly.

Slowly stir in milk and mix well.

Pour into unbaked pie crust.

Bake in preheated 425 F. oven for 15 minutes.

Reduce heat to 350 F. and bake another 45 minutes or until tests done.

Remove from oven and cool on rack.

Sprinkle top with pecans and add whipped cream, if desired.

Related Pages

Peanut Butter Pie

Egg custard Pie Recipe

Sweet Potato Pie Recipe

Pumpkin Cake Recipe

Return to Pie Recipes

Home