I cannot take full credit for these recipes as the originals are my Mom's recipes that she has used ever since coming to Canada as a war bride. I have tweaked the recipes slightly but the essence remains the same. Thank you Eileen Little for these. To go to my original pumpkin pie YouTube video please click here.
Ingredients : full recipe (can be cut in half if it is too much pastry at one time)
This is my 98 years young Mom who taught me how to bake. Her pumpkin pie recipe is delicious. |
Miriam's Time Saving Tip♥ Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the leftover
pastry for use later.
6 eggs
1 ½ cups sugar
2 cups milk
2 tsp. cinnamon
¾ tsp. ginger
¾ tsp. allspice
¾ tsp. nutmeg
½ tsp. salt
In a large bowl or with a stand mixer whisk eggs and sugar until well blended. You can easily do this by hand....a mixer is not necessary.
Add pure pumpkin from the can, spices, and salt. Mix until well combined.
Add hot milk to the pumpkin & spice combination. Stir or whisk until combined.
Pour into unbaked pastry pie shells (recipe above) just up to the fluted edges (don’t
overfill).
Preheat oven to 375 degrees and bake pie on the middle shelf of the oven for approximately 40 minutes until the filling is baked and set. Usually the filling when set has a slight convex appearance to it.
Serve hot or cold. Refrigerate unused pie after cooled to preserve the freshness.