My Favorite Pumpkin Pie
"This is the first pumpkin pie recipe that I ever loved. The recipe came from my Aunt Katie's pumpkin cookbook. For extra pizazz, add chopped Skor bits and toasted walnuts around the edge of pie after it's cooled 5 minutes."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄2 cups canned pumpkin
- 3⁄4 cup honey
- 1 pinch baking soda
- 1⁄2 teaspoon ginger
- 4 beaten eggs
- 1 1⁄2 cups evaporated milk
- 1⁄4 cup melted butter
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 teaspoon vanilla extract
directions
- Mix and beat well first four ingredients.
- Add rest of ingredients and beat until thoroughly mixed.
- Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
- Bake at 375°F for an hour or until knife comes out clean.
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Reviews
-
This was a classic pumpkin pie. The honey adds a subtle flavor dimension and makes for a glossy sheen. I dressed up the pie by adding the Skor pieces and walnuts. It made for some high praise from my family. Thanks for sharing this family recipe.
RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.
