I don’t know how long this has been handed down, I’ve always just known it as Grammy’s recipe (my mom’s grandmother). This recipe is a little different than most pumpkin pie recipes. It uses less pumpkin, so it’s not as strong. Also, the texture is a little different. My mom says it’s more like a custard (I’m not sure what that means since I’m not a custard fan). Anyway, here goes:
3 eggs, lightly beaten
¾ cup light brown sugar
1 cup canned pumpkin
¼ tsp salt
¼ tsp ginger
½ tsp nutmeg
½ tsp cinnamon
¼ tsp allspice
1 ½ cups evaporated milk (1 can)
1 ½ tablespoon melted butter
Preheat oven to 425. Prepare a pie crust in at least a 9” pie pan.
Combine the beaten eggs, brown sugar and pumpkin in a medium sized bowl. Stir until smooth.
Add the salt, ginger, nutmeg, cinnamon and allspice, stir in well.
Stir in the milk.
Add the melted butter, and finish stirring.
Pour the mixture into the pie crust.
Place in 425 degree oven for 30 minutes, then turn it down to 350 for another 25-30 minutes.
The pie is done when a knife comes out clean.
If you use a smaller pie pan, you will have a mess as it will spill over while it cooks.
I discovered this year that cake pans work really well in a pinch.
You can use an electric mixer or a whisk, doesn’t really matter which.
The original recipe calls for the butter to be ‘a piece about the size of a walnut’ but I have adjusted it over the years and found that a tablespoon and a half is about right.