Monday, November 23, 2020

Gigi's Pumpkin Pie

Over the river and through the woods, to Grandmother's house we go...

Oh, grandmothers! Where would we be without those lovely, giving souls in our lives? They have the age and the life experience to give us such excellent care, advice...AND family recipes!

Whether you have the week off or you're still teaching, Gigi's Pumpkin Pie is an easy to make crowd-pleaser that you can whip together Wednesday night or early Thursday morning. 


For those of you thinking, "But I don't like pumpkin pie," let me tell you, neither did I until I tried this one. (Gigi was my grandma by marriage.) It's really more of a custard pie, and Gigi once told me that lots of folks admitted they hadn't really cared for pumpkin pie until they tasted hers. 

The secret is that one can of pumpkin is stretched to make two large (or three small) pies, AND it is best eaten cold the next day.


For generations, grandmas and teachers have always shared their knowledge and talents freely with others. In the spirit of Thanksgiving, I'd like to honor Gigi's memory by sharing that recipe with all of you.  

I also want to encourage you to write down those beloved family recipes!

Gigi's Pumpkin Pie

1 cup of sugar
2 tsp. cinnamon
1 heaping tablespoon of flour
1/2 teaspoon salt
1 (15-oz.) can of pumpkin 
3 cups milk
4 eggs

1. Mix dry ingredients together in large mixing bowl. 

2. Add canned pumpkin. (NOTE: This is NOT canned pumpkin pie filling. This is plain ole pureed pumpkin.)

3. Add three cups of regular milk. Nope, it's not canned milk...just straight from the fridge milk.

4. Break eggs in a small bowl and beat. Add to the pumpkin mixture and mix thoroughly.

5. Prepare two large pie plates (or three small plates) by placing unbaked pie crusts into each. Flute edges and use a fork to poke holes in the crust. Pour filling in.

6. Bake at 400 degrees for the first 15 minutes. 

7. Turn the oven down to 350 degrees for the remainder of the cooking time--usually 40 to 50 minutes or until a knife inserted in the center of the pies comes out clean.

8. Cool on the counter top for a few hours, and then cover with foil and place in the fridge overnight.

*******

I have to say that this pie is one of my favorite things to have with a cup of coffee for breakfast the next day! Yum!


 I am thankful for your company and your friendship in this journey called life. God bless you all, and may you have a safe and happy Thanksgiving!

Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

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