Granny Mill's Stovetop Pumpkin Pie
2 Can (29oz) Pure Pumpkin
1 1/4 Cup Milk
1/2 teaspoon vanilla extract (optional)
6 eggs, lightly beaten
1/2 cup brown sugar
1 1/2 cups sugar
3 tbsp pumpkin pie spice
1/2 teaspoon salt
2 deep dish baked pie crusts
in a medium mixing bowl combine sugar, brown sugar, cinnamon, pumpkin pie spice, and salt.
Combine Pumpkin, Milk, vanilla extract, and eggs into a large sauce pan over medium heat
Gradually stir in the sugar and spice mixture. Stir continuously to avoid hot air pockets.
Slowly add in the flour.
increase the temperature to med-high and stir continuously for about 10-15 minutes until the mixture is nice and thick.
Remove from heat and let sit for 15-20 minutes before pouring into a baked pie crust.
Refrigerate for approximately 30 minutes before serving
The consistency should be comparable to a jello pie.
Pairs Well With
This is a recipe of the stovetop Pumpkin Pie that my grandmother used to make. I would often stand next to her and hand her the ingredients as she needed them then take over stirring until my arm hurt. She didn't actually use a recipe when she made it and didn't even know how much of each thing to put in she just added until it "looked and smelled right" I did write it down as she made it and this is as close as it's going to get.