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
- 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
- Add ¼ tsp. ground cloves or ginger for more spice complexity.
- Use evaporated milk in place of rich milk for extra creaminess.
- Serve chilled or at room temperature.
- For a decorative touch, add pie crust cutouts on top before baking.
Nutrition
Calories: 333kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 97mgSodium: 143mgPotassium: 116mgFiber: 1gSugar: 27gVitamin A: 560IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
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