Our Mom was an awesome pie maker. Her daughters are always vying for “the just like Mom’s” award. Psst…I have Mom’s rolling pin and am convinced it has magical properties!
Makes a 9” Pie
1 ½ cups tinned pumpkin** (not pumpkin pie filling)
½ cup golden brown sugar
1 Tbsp. molasses
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
4 eggs, slightly beaten
1 large tin evaporated milk, 370 ml.
1 unbaked 9” pie shell**
Preheat oven to 400 F (for glass pie plates), 425 F for metal.
**I have a real preference for glass because, in my opinion, it gives a nice crisp bottom crust.
Place ingredients in order given in a large bowl. Whisk together until well blended. Pour into the pie shell; place in the oven for 10 – 15 minutes. Turn the oven down to 325 F for glass pie plates & 350 F for metal; bake for approximately another 35 minutes or until a thin blade knife inserted into the centre comes out clean. Cool until cold.
Serve with cream whipped with golden sugar & a bit of pure vanilla extract.
If you would like to make your own pumpkin puree, please go to Making Pumpkin Puree