A Family Recipe
Every memory of my paternal grandmother starts in the kitchen. I swear she was always there – cooking up something delicious, entertaining guests, and making us smile. We smiled not only thanks to our happy bellies, but because she was probably singing us a silly rhyme, too. Her Pumpkin Pie recipe is my absolute favorite! I have yet to try another slice that measures up to the best – Grandma’s Pumpkin Custard Pie. This weekend we celebrate “Friendsgiving,” and guess what we are having for dessert? Thanksgiving is just around the corner, so I recommend trying this easy family recipe!
Grandma's Pumpkin Custard Pie
Makes one 9-inch pie
9 in. pie shell or crust (unbaked)*
1 can pumpkin (about 2 c.)
1 can sweetened condensed milk (14 oz.)**
2 large eggs
½ tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
*I prefer Immaculate Baking's Ready-to-Bake Pie Crust.
**I use Fat-Free Eagle Brand.
Preheat oven to 425 degrees.
If using a pie crust, shape it in a 9-inch pie dish following the package directions.
In a large bowl, combine all ingredients and mix well.
Gently pour the mix into the pie shell.
Bake for 15 minutes. Then reduce oven temperature to 350 degrees and bake for 35-40 additional minutes until a knife inserted comes out clean. See note*
*Note: Keep an eye on the edges of the crust. If they are getting too brown, cover them with a pie crust shield or foil for the remainder of baking.
Grandma was the originator of the secret ingredient – love. This season of Thanksgiving, remember to reflect on your life’s blessings no matter how big, small…or sweet.