I wrote this scritch-scratchy thing while Marie and Anne made the pies, way back in 1976. The typed recipe shown below is a cleaned-up version of this, using the Libby’s recipe for reference. Why the lower temps? Marie’s oven ran hot.My mom made the best Pumpkin Pie. Try it. You’ll see!
My youngest sister, Julie, is traveling across the country this week to visit our other sister, Anne. Julie’s only request for Thanksgiving dinner is Mom’s Pumpkin Pie. Anne hasn’t made the pie for quite some time, so she came to me, hoping I knew the recipe.
Marie used the Libby’s Famous Pumpkin Pie recipe—the one on the pumpkin can. She added this and that to it. “All I do is add extra eggs and milk, so it’s like a custard.” I’ve made the pies regularly over the years, but I couldn’t assure Anne that my pies were the same as Mom’s. So, she ventured into her creepy attic to find the handwritten recipe that I wrote down when we were much, much younger. Whoa! So brave, and now we’ll share it with you—Marie’s pie recipe… with measurements!
Marie’s Pumpkin Pie
(Makes 2 pies, 16 servings)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. cloves (optional)
- 6 eggs
- 1 can (29 oz.) Libby’s Solid Pack Pumpkin
- 1 can (12 oz.) evaporated milk
- 1-3/4 cups whole milk or 2% milk
- 2 unbaked 9-inch deep-dish pie shells
Prepare
In a small bowl, mix the sugars and spices—the first six ingredients.
In a large bowl, beat the eggs.
Combine and stir the pumpkin, sugar-spice mixture, and eggs in the large bowl. Gradually stir in the evaporated milk and milk.
Pour into the pie shells. (You will have extra. Marie usually made another little pie. I pour the mixture into custard cups.)
Bake in preheated 425°F. oven for 15 minutes.
Reduce the temperature to 350°F., and bake 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.