I have seen so many recipes for it floating around the internet this year.
There are so many versions of it that you can make. There's the cheesecake kind. The chocolate kind. The apple butter kind. The list goes on.
This recipe is my mother's and it is just your plain, basic recipe for pumpkin pie.
We like to keep things simple in this house and this pie is no exception.
My mom worked really hard to perfect this recipe while we were growing up. If we thought it was to sweet, she would make it the next year and cut down on the sugar. If we thought it was to bland, she would make it again and add more sugar. She kept at it until everyone in our family gave it the thumbs up sign.
When I married Husband Man and moved away, I took this recipe with me and now, it is the only pumpkin pie we make in our household every year.
Maybe one day I will spice it up a little or add a cheesecake layer to it.
Notice I said maybe ;)
Mama's Pumpkin Pie Recipe
(makes one deep dish 9-inch pie or 2 regular 9-inch pies)
One pre-made 9 inch pie crust (deep dish or regular) OR your own homemade 9 inch pie crust
One large can packed pumpkin (29 oz. and NOT the pumpkin pie filling)
2 cups granulated white sugar
1/2 cup firmly packed brown sugar
1 tsp. salt
2 tbsp. ground cinnamon
1 and 1/2 cup all purpose flour
1 (12 oz.) can of Evaporated Milk
1. Preheat oven to 375 degrees.
2. With an electric mixer, mix the above ingredients (minus the pie crust) in the order given above.
3. Pour into frozen or homemade pie crust.
4. Bake for 45 minutes or until toothpick inserted into the center comes out clean.
**Libby's Notes: Bake left over pie filling in muffin tins and freeze to make pumpkin smoothies.**
Recipe Source: My wondeful mother :)