We have a love/hate relationship with pumpkin. I am the official pie maker for our family gatherings since my mom passed. No one could ever compete with her skills, but I try to pass on that piece of her legacy. 

When the proverbial family email goes out at the beginning of November announcing the time and place concerning our annual gathering, included in the invite is a request to send me pie preference orders. I usually get at least one missive stating, “anything but pumpkin,” or “please make my favorite, pumpkin!”

Therefore, for all you pumpkin lovers out there, here’s my pumpkin pie recipe. And for all you pumpkin haters, chill out! I’ll bake regular pecan, chocolate pecan, and apple for you as well. 

 In a large mixing bowl, combine all ingredients. Mix thoroughly. Beat on low till smooth. Pour into an unbaked pie shell (store-bought, or make your own). Bake at 350 for one hour or until knife inserted in the middle comes out clean. Serve the pie cooled with sweetened whipped heavy cream. For us gluten-free people, I scoop out the baked pie filling, smush it up with vanilla ice cream or the whipped cream, and enjoy my own concoction! I find that there is always a greedy crust lover who is happy to receive my donated, discarded crust portion! 

Which pie is your favorite?

1 can evaporated milk

1 can pumpkin, or 2 cups freshly cooked pulp

2 eggs

1 cup of sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp ginger

Pumpkin Pie Filling

Pin It on Pinterest

Share This