Daddy’s Favorite Pumpkin Pie
This is my dad’s favorite pie…and maybe his favorite dessert. It’s a must at every holiday and usually there will be a few slices gone between the time we make the pies and the start of the party. lol  Sometimes we even make a whole extra pie just in case it disappears. 😉 Growing up, we’d make as many as 15 of these pies for one holiday dinner! 🙂 Click here to get the recipe for my dad’s favorite pie crust!
2 eggs, slightly beaten
1 (15 oz.) can solid pack pumpkin
3/4 C. sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 (13oz.) can evaporated milk (or 1 2/3 C half & half)
1 (9 inch) unbaked pie crust with high fluted edge
Preheat oven to 425 degrees. Combine ingredients and mix or blend well. Pour into pie crust. Bake 15 min. Reduce temperature to 350 degrees and bake 45 min. or until knife inserted near center comes out clean. Cool. Chill in fridge before serving.
Why not fresh pumpkin? Much tastier and healthier
Thank you Jill for this tasty pumpkin pie recipe. Many years ago I tried to make pumpkin pie using fresh pumpkin. This was when were first homeschooling and we were doing unit studies using Laura Ingalls Wilder books. Anyway, I thought I would attempt to make a pumpkin pie from fresh pumpkin like Laura did. Let’s just say, I discovered why every pumpkin pie recipe, I’ve ever come across uses canned solid packed pumpkin! Needless to say, I don’t make pies from fresh pumpkin anymore. I’ll save the fresh for pumpkin soup!
We don’t have tinned pumpkin in Australia
That is so true! I made pumpkin pie soup also. Or…… Squeeze the fresh pumpkin with cheesecloth as hard as you can… Or someone really strong to squeeze it also. That will get enough water out of the fresh pumpkin and I’m sure it will come out really wonderful.