This recipe makes 3 yummy delicious 10 percent pumpkin pies for the holidays!
This is a recipe that has been passed down in my family! My great aunt Mable was such an amazing cook! I don’t think she would be very happy with me making these pies with premade pie crusts but Auntie… they are so good now a days, why go to the trouble. This recipe makes 3 pumpkin pies.
If you don’t have pumpkin pie spice in the cupboard, check out my recipe to make your own in my Pumpkin Muffins recipe.
I may use premade pie crusts but I would never use canned whipping cream or cool whip. Real whipped cream is SOOO MUCH BETTER! It is worth the extra work! I add a little vanilla and a little sugar to the whipping cream and whip it with an electric mixer.
Great Aunt Mabel’s Pumpkin Pie
This recipe makes 3 yummy delicious 10 percent pumpkin pies for the holidays!
Ingredients
- 1 quart Canned Pumpkin
- 1 1/4 C. Sugar
- 1 tsp Sea salt
- 1/2 tsp. nutmeg
- 2 tsp. Cinnamon
- 1 tsp. Pumpkin pie spice
- 1 can evaporated milk
- 1 C. Milk
- 4 Eggs Large
- 3 Premade Pie Crusts uncooked
Instructions
- Sit out pie crusts until room temperature. Unroll and roll into 3 9" pie tins.
- Put all ingredients into a big mixing bowl, except eggs. Mix with an electric mixer.
- Mix well and then add 1 egg at a time mixing well in-between.
- Pour the batter equally between the 3 pies and put into the oven.
- Bake at 425 for 15 min. Then reduce the oven temperature to 350 for 45 min. Enjoy!
Notes
