When you hear pumpkin pie you probably think Thanksgiving. Rightfully so.
Pumpkin pie at Thanksgiving is pretty customary and a tradition in our family to say the least.
I always say that when possible- homemade is best and that’s exactly how I feel about my grandma’s tried and true pumpkin pie recipe.
Yes, buying a pie from the market is probably the quickest option. But making your own doesn’t have to be that time consuming or hard either.
While I love making homemade pie crust- buying a premade crust is sometimes the way to go.
Combine a pre-made crust with this delicious pie filling and you have got yourself an amazing pie that will leave everyone begging for more.
What I love about this recipe is that the pumpkin flavor isn’t too overwhelming.
It tastes like pumpkin- but it’s also creamy and light in flavor. This would be perfect to serve for someone who is on the fence about pumpkin pie.
And trust me- you’ll make a believer out of them with it.
So without further adieu I give you my grandmother’s famous pumpkin pie recipe.
2 T. butter- melted
2 T. brown sugar
1 tsp. cinnamon
2 tsp. ground ginger
12 tsp. salt
2 cups sugar
4 cups canned pumpkin
4 cups milk
Combine all your ingredients except for your butter and milk into a mixing bowl, set aside
Warm your milk in the microwave or on the stove top until luke-warm and then add your melted butter to the milk. This keeps the melted butter from thickening back up when it touches the cold milk
Add your milk and butter to your mixing bowl and mix everything together for 3-4 minutes or until combined
Pour your pie mixture into pie crusts- this will make enough filling for about three pies
Cover the edges of your crust with foil to prevent from over browning
Bake at 450 for 15 minutes
Reduce heat to 325 and cook until firm for 30-45 more minutes
The outside should be firm and the middle slightly jiggly.
Let cool for at least 2-3 hours and serve with whipped cream
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