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Nana Lewis's Pumpkin Pie

dessert DIY Holidays party food recipes

The recipe below makes 2 AMAZING pumpkin pies. Spicy and sweet... it is truly one of the best pies ever eaten.... and I'm not just saying that because it came from my Nana :). I usually make 2 small tweaks... I omitted the 12oz of water and take the pies out a few minutes earlier. The pie centers have to reach 165 to 180 Taking them out when the center is a bit giggly (totally a scientific term) will reduce cracking. Yum Yum Enjoy! xo
4 large eggs
1 29oz can of pumpkin (the large can)
2 cups of sugar
1 12oz can of evaporated milk
1 tsp of salt
3 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
1 tsp cloves
2 9-inch deep dish frozen pie crusts

Preheat oven to 425. Beat the eggs in a large mixing bowl. Then mix in each additional ingredient one at a time in order. Fill pie crusts (makes 2 9" deep dish pies, or you could use 3 8" pie crusts). Cover crust edges with foil to prevent burning.

Bake 15 min at 425. After 15 min reduce to 350 and bake for another 45 min. NOTE: After 40 min check the pie centers. Take them out when they are a bit giggly in the center, you can use a thermometer.

ORIGINAL Recipe: Add the can of evaporated milk to a 2 cup measure and add 12 oz of water AND Bake 15 min at 425. After 15 min reduce to 350 and bake for another 45 min, until the knife comes out clean.


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  • cait weingartner on

    Every year I try a new pumpkin pie recipe, and I can’t wait to try THIS one! Thank you for sharing your family recipe, it looks delicious!


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