Last updated on January 18th, 2020 at 08:20 pm
It would not be the holidays without pumpkin pie. This is an American tradition. It is mentioned in books and there is even a popular song that talks about pumpkin pie. You will probably recognize the lyrics.
“I met a man who lives in Tennessee. He was heading for Pennslyvania and some homemade pumpkin pie….”(There’s No Place Like) Home for the Holidays Lyrics by: Al Stillman
When I was growing up, it was not unusual to see five or six pumpkin pies laid out on the buffet table. To a kid, the best part about pumpkin (as opposed to other pies) is the easy ability to snatch and grab. It doesn’t require a plate or utensils as other pies do.
Back before the use of canned goods became popular, pumpkin pie would have been solely made during harvest time. Nowadays, canned pumpkin can be found in the stores year-round. However, it almost feels wrong to break tradition and make it at any other time of year.
My granddaughter cannot wait for October, November, and December to roll around each year. Then she gets all the pumpkin pie, cake, muffins, etc. that her heart desires. This week I made the first pie of the year and she ate a piece for a snack every day after school!
There are several ways to get your pie crust for this recipe. For those who do not have time, or maybe even patience, a crust from the freezer of your local grocery store is an acceptable way to go.
For this recipe, you will need a package of two regular ones. Make sure to thaw it according to instructions before you begin. You will NOT need to prebake the crust.
If you chose to make your crust from scratch, I have two recipes here for you to choose from.
The Pie Filling
This recipe is one of my mom’s. She has made pumpkin pie as long as I can remember. It also happens to be a favorite of my granddaughter. According to her, I make the best “pumpkin everything”. Perhaps she is a bit biased but it still makes me feel good. 🙂
It is actually pretty simple to make, and if you bought a crust, it can be made in a matter of five minutes (cooking time excluded, of course). This recipe makes two pies.
Pumpkin Pie Filling/Custard
2 cups of Pumpkin
1 cup Sugar
1/2 tsp Salt
1/2 tsp Ginger
1/2 tsp Nutmeg
2 tsp Cinnamon
1 (12 oz) can Evaporated Milk
Note: If you buy the 15 oz can of pumpkin, add the whole thing. If you like to save money and purchase the larger 29 oz can, you will have a cup leftover. Check out my Pumpkin Muffins or Pumpkin Cake recipe (coming soon) for how to use that one cup of leftover pumpkin.
Directions: Beat eggs slightly. Add pumpkin and mix. Then add and mix all the dry ingredients. Pour in evaporated milk. Stir gently. This is easy to spill. Pour mixture into pie shells.
Bake at 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit for an additional 45 minutes. Pay close attention in the last 10 minutes. I keep toothpicks handy to check the pies. Once the toothpick comes out clean, take the pies out immediately, even if time is not complete.
Adding whipped cream is a matter of preference. I prefer the pies without whipped cream and my husband prefers cream. Since this is the case, I leave them clean and only add it one piece at a time for Hubby.
I hope you enjoy this American tradition in your home and enjoy making and eating it as much as we do! I would love to hear about your favorite memory of pumpkin pie in the comments below.
Disclaimer: It has come to my attention that a few of my family recipes may possibly be found elsewhere. I am simply giving them to you as they have been written in my family cookbooks for years. Where my family may or may not have obtained them through the years, is a complete mystery to me and any similarities are completely unintentional.