Grandmas Pumpkin Pie Filling

Thanksgiving is just not Thanksgiving without a traditional pumpkin pie and there is no pumpkin pie that can compare to my Grandmas Pumpkin Pie. This is a recipe that has been in the family for 4 generations. Because this recipe makes 2 pies I freeze half of it.  I make one pie for Thanksgiving and save the filling for the second pie for Christmas.

1 1/2 Cups canned pumpkin puree

3/4 Cup sugar

1/4 tsp cinnamon

1/4 tsp salt

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

3 slightly beaten eggs

1 1/4 Cups milk

16oz can evaporated milk

Combine first 7 ingredients in a mixing bowl. Blend in eggs, milk and evaporated milk. Divide mixture evenly into 2 pie shells or 2 medium freezer bags. (You will need to defrost the pie filling if you have frozen it)  Bake pies at 400 degrees F for 50 minutes or until a knife comes out clean. With any extra pie dough I like to use a cookie cutter to cut out leaf shapes to decorate the middle or an edge of the pie.

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