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Last week was the Thanksgiving holiday in the United States, which marks the beginning of the holiday season. For most of us that means juggling work and family with shopping, parties, and entertaining. Yikes!Anyway, when I was thinking about what I wanted to write about today, I remembered that I've always meant to share my pumpkin pie recipe. This recipe comes from my maternal grandmother, and it's the only pumpkin pie I really like (probably because it's the one I grew up with).
I brought this pie to the first Thanksgiving I spent with my husband's family, and his father proclaimed it to be the best pumpkin pie he ever had. Because of that, this recipe is doubly special to me, helping me remember both my grandmother and my father-in-law.
Pumpkin Pie from Beth Fish Reads
Makes two 9-inch pies
- 2 unbaked pastry shells
- 1 (29-ounce) can solid-pack pumpkin puree (not spiced)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground nutmeg
- 1½ cups sugar
- 4 eggs, beaten
- 4 tablespoons unsalted butter, melted
- 3 cups whole milk, scalded
NOTE: Test the pies with a toothpick after they've baked at 350°F for 30 minutes. The length of time this pie takes depends on the temperature of the milk and the quirks of the oven. Just keep checking at 5- or 10-minute intervals until the toothpick comes out clean.
TO SERVE: Let cool and top each slice with lots of sweetened whipped cream.
It's so very similar to a recipe passed down to me as well, looks good and I too am a traditionalist when it comes to holiday offerings. Good tribute to your grandmother and father-in-law.
ReplyDeleteI'm always in favor of pumpkin pie recipes that don't include cloves!
ReplyDeleteI can see why you treasure that recipe!
ReplyDeletethere's nothing better to accompany a great recipe than a greater story with it - this pumpkin pie was immediately pinned!
ReplyDeleteI am the official pumpkin pie maker in the family... my recipe is very similar!
ReplyDeleteHow wonderful to have your grandmother's recipe. I can see why this is the one you make. It sounds delicious as well!
ReplyDeleteYum! I'm pinning this for next year's thanksgiving. So glad you shared it.
ReplyDeleteInteresting - I'd never seen one with scalded milk. Will have to try it. I am linking to my recipe for Pumpkin Cheesecake bars which my daughter and I are addicted to.
ReplyDeleteI've never made a pumpkin pie with scalding milk. I'll have to try this.
ReplyDeleteSounds similar to our traditional recipe, except my husband's family always used half squash, half pumpkin. It can be hard to find the canned squash outside of New England, though, we found over the years.
ReplyDeletePumpkin pie is one of my favourites. I always wonder why we don't have it more often! Your version sounds good. Ward makes a version with Scotch which is good too - better than one he made with rum.
ReplyDeleteI love pumpkin pie! I could eat it year round, but alas I am the only one in my family. But I am not above taking a piece of pie AS my lunch......
ReplyDeleteMMMMM.... I have taken to making pumpkin rolls as I struggle making pretty looking pies :)
ReplyDeleteThis recipe is a keeper!
ReplyDeleteWhile I like baked pumpkin, The thought of Pumpkin Pie doesn't appeal at all,
ReplyDeleteLoved the Sontag posts this week!
ReplyDeletei love anything pumpkin .. especially pie .. my dad did too and he was a good sport .. my first attempt to bake a pumpkin pie ended with the pie pretty well burnt .. he ate it anyway ..
ReplyDelete