This cherished pumpkin pie recipe, passed down from mom’s handwritten notes, is the essence of comforting, homemade tradition. Using simple pantry staples, pumpkin, rich milk, cream, and a warm blend of spices, this recipe delivers two perfectly spiced, creamy pies. The addition of table cream and slightly beaten eggs results in a custard-like filling with a smooth texture and rich flavor. Ideal for family gatherings, holidays, or cozy nights in, this nostalgic dessert bakes in just 45 minutes. Its old-fashioned charm, handwritten heritage, and heartwarming taste make it a must-have for anyone who loves classic homemade baking.
Ingredients
- 1 can pumpkin
- 2 cups rich milk
- 2 cups sugar
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- 6 eggs (slightly beaten)
- 1 pint table cream (heavy cream or half-and-half)
- 2 pie crusts (unbaked)
Instructions
Step 1: Mix the Filling
- In a large bowl, combine pumpkin, rich milk, sugar, salt, nutmeg, cinnamon, beaten eggs, and table cream.
- Stir or whisk thoroughly until smooth and well-blended.
Step 2: Prepare Pie Crusts
- Place unbaked pie crusts into two pie pans.
- Ensure edges are trimmed and shaped as desired.
Step 3: Fill and Bake
- Pour the mixture evenly into the two prepared pie crusts.
- Bake in a hot oven (typically 425°F / 220°C) for 45 minutes or until the center is set and a knife inserted comes out clean.
Step 4: Cool and Serve
- Let pies cool on a wire rack.
- Slice and serve as-is or with whipped cream.
Tips
- Substitute evaporated milk for “rich milk” for a creamier custard texture.
- Add a dash of ginger or clove for a spicier flavor profile.
- Top with fresh whipped cream or candied pecans for a festive finish.
- Use a deep-dish crust if you prefer thicker pie layers.
- For a lighter version, replace half the cream with evaporated milk.
Transcription of the Original Recipe
Read or copy the transcription
Mom's recipe 2 pies ✓ 1 Can pumpkin 2 Cups rich milk 2 " sugar 1/2 [unclear] tsp Salt 1/2 " Nutmeg 1/2 " Cinnamon ✓ 5-6 slightly beaten eggs 1 pt table Cream Mix thoroughly & put in 2 pie pans with crust Bake in hot oven - 45 min
From Transcription to Instructions
The original recipe is a short, handwritten list that ends with “Mix thoroughly & put in 2 pie pans with crust , Bake in hot oven , 45 min,” so we unpacked that into our instructions to make the process easy to follow. Our instructions tell you to whisk all the filling ingredients (eggs slightly beaten included) until smooth, fit unbaked crusts into pans, pour the mixture evenly, bake in a hot oven (the instructions give 425°F) for about 45 minutes, then cool on a rack before slicing. We didn’t change the ingredients , we just walked you through the order and the finishing step so nothing surprises you in the oven.
Nutrition
Calories: 325kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 210mgPotassium: 310mgFiber: 2gSugar: 28gVitamin A: 10800IUVitamin C: 3mgCalcium: 140mgIron: 1.5mg
