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Mom's Pumpkin Pie

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Member since 2007

Serves 12 | Prep Time 10-15 min. | Cook Time 45 min.


Use fresh cooked pumpkin, canned, or frozen to equal 1 qt (1 qt. makes 2 pies)
4 eggs
2-4tsp.ea. of pumpkin pie spice (or taste to your liking)
4 tbsp. corn starch
1 1/2 c. sugar

Mix together and pour into pie crust.

Bake 10 min. in Hot oven 450-475 deg.

THEN 35 min in 325 deg.

Sometimes she will use squash instead of pumpkin....good too!

Pairs Well With


My Mom has been making this pie for years. Her children, grandchildren, and now great grandchildren ask for it.

Hi, I have been dying to taste Pumpkin Pie, but all the recipies I see state 'canned pumpkin' as the main ingredient and that just doesn't exist here in England. If I'm using fresh pumpkin, do you just bake chunks of pumpkin and then mash, or is there a specific technique? Also, we don't have 'pumpkin pie spices' either, so what does this entail? Any help will be gratefully received, thankyou!

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