Pumpkin Pie

Mom made pumpkin pie every Thanksgiving, usually a couple of them. I suspect this recipe came off a can of pumpkin pie filling.

Mom had done pie from scratch before I was born, but she and Dad didn’t think it tasted any better than the canned filling and it was a LOT more work!

Pumpkin Pie

  • 1 large can pumpkin pie filling
  • 1/2 cup + 1 Tbsp sugar
  • 1/2 tsp salt
  • 1-1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 2 Tbsp flour
  • 3 eggs
  • 2 cups milk
  • 2 uncooked pie crusts

Mix the first 7 ingredients together in a large bowl. Beat in the eggs, then milk. Divide the pumpkin mixture between the two pie crusts. Bake at 375 F for 1 hour. Makes 2 pies.

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