ELLEN'S PUMPKIN PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 (or 5) eggs, slightly beaten
  • 1 no. 2 ½ can pumpkin (about 3 ½ c.)
  • ½ c. white sugar
  • ½ c. brown sugar
  • ½ c. molasses
  • 1 t. salt
  • 2 t. cinnamon
  • ½ t. cloves
  • 2 t. allspice
  • 1 t. ginger
  • 1 t. (more or less) of rum
  • 2 13 oz. cans evaporated milk
  • 2 9” unbaked pie shells

Directions

  • Mix ingredients in order given.
  • Pour into pastry shell.
  • Bake in hot (425°) oven for 15 min.
  • Reduce temp. to 350° and continue baking 45 min. or until knife inserted in center comes out clean.

Notes

This is my mother's pumpkin pie recipe. I have also made it with sweet potatoes.

This is NOT GLUTEN FREE if you use a standard pie crust. I have made it with a nut meal crust and it turned out okay, but really, if you want GF, just make the filling recipe, put it into individual serving bowls and have a pumpkin custard instead. :)

Categories: Dessert  Pie 
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