Old-Fashioned Pumpkin Pie

"This recipe came to me almost 20 years ago from a co-worker, who passed along his wife's recipe. I have never made another pumpkin pie since! Even people who profess to dislike pumpkin pie end up enjoying this one. At the end of a holiday meal, I never have so much as one piece left. To make it a little more fancy, you can serve this with my Recipe #334884."
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Beat eggs slightly; beat in remaining ingredients.
  • Pour into pie shell. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.

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Reviews

  1. Excellent outcome! One of the best pumpkin pies I've ever made WITHOUT using prepared p-king filling.....I had roasted several pie pumpkins and used that for this recipe. Turned out beautifully--the color was perfect and the smooth filling was just so creamy on the mouth! Mmmmm!
     
  2. Don't know if the raves are for the pie or the honey ginger cream, but by far this is the best recipe ever. Everyone, even people who are not pumpkin pie lovers, goes back for seconds. JackieOhNo, you should be JackieOhYes. thank you thank you!
     
  3. Terrific! I used homemade pumpkin puree and it turned out beautifully. I did cook it about 5 minutes extra.
     
  4. Marvelous!!!!! Can't beat it!!!!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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