Grandma's Thanksgiving Classic

11.17.2017

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

 

Ingredients

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.

 

Directions

  1. Preheat oven to 425 degrees.​

  2. If using a pie crust, shape it in a 9-inch pie dish following the package directions.​

  3. In a large bowl, combine all ingredients and mix well.

  4. Gently pour the mix into the pie shell.​

  5. 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.

 

 

 

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