This one is about as basic and traditional as you can get. The thing that I like about this homemade pumpkin pie recipe is that it really doesn’t call for anything special or unusual. For too many years, I’d realize late on Wednesday night before Thanksgiving that I had forgotten to buy evaporated milk or pumpkin pie spice. With this recipe, I know know that if I have pumpkin, I’m set.
Grandma’s Traditional Pumpkin Pie
- 2 c. pumpkin
- 1 c. sugar
- 1/2 t. salt
- 1 t. cinnamon
- 1/4 t. cloves
- 1/4 t. allspice
- 2 eggs
- 2 c. scalded milk
Whisk together. Pour into a pie crust and back at 350° 40-50 minutes or until done.
Serve with a dab of whipped cream on top.
Barb
Dear Barb,
Backed pumpkin pie is my very most favorite pie with or without whipping cream. Love you, Aunt Joan