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Best Pumpkin Pie!

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“I got this from last year's Better Home & Garden's November issue. The article said it was originally published November 1955. I made it early to test for Thanksgiving, and fell in love with it! My mom was doubtful when I described it (she doesn't like change), but was impressed when she tried it. Of the 3 pies I made for the actual Thanksgiving meal, this one disappeared the fastest! I'm definitely sticking with this recipe. Prep time doesn't include making the pie crust.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Prepare pie crust.
  3. For filling, in a large bowl combine pumpkin through cloves.
  4. Add eggs, beat lightly with a fork until combined.
  5. Gradually add milk; stir until combined.
  6. Carefully pour filling into pie shell.
  7. Cover edges with foil.
  8. Bake 30 minutes.
  9. Remove foil.
  10. Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
  11. Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.
  13. Make up to 2 days ahead of time. (Will be better set if made ahead).
  14. Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.

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