Pumpkin Pie

"Pie is part of the family."

This is what my husband said when I asked him to describe the role of pie in my family. 

We cracked up laughing because it's so true. It would not be Thanksgiving or Christmas without many assortments of pie. It would not be my birthday without a strawberry pie. It would not be a trip home without a showing of one or two pies. 

It's easy to love pie when it's homemade. Homemade fillings with homemade crust. Warm out of the oven, everyone's favorite lined up, inviting you to dig in. Pumpkin for Dad and I. Apple for my sister. Chocolate or lemon sponge for Mom. And strawberry or blueberry in the summer.

We each start out with a healthy slice of our favorite. As the last bite disappears, we begin eyeing up the other pies, before handing over our plates for a small sliver of this or that. 

And it's an accepted tradition that first thing in the morning, the pies will come out again. Nothing is tastier for breakfast than a slice of pumpkin, eaten straight out of hand. 

Pumpkin Pie

Makes one 10-inch pie

Total Time: Approximately 2 hours

2 cups pumpkin puree

1 T. molasses

1 tsp. butter

1/2 cup brown sugar

1/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. allspice

1/8 tsp. cloves

2 eggs

1 tsp. vanilla

1 1/2 cups evaporated milk (which is a 12 oz. can)

1 cup cream

Start by making your favorite pie crust.

Line a 10-inch pie plate with the crust. No need to poke with a fork or pre-bake.

My recipe is for a 10-inch pie plate, which is the size of the old glass plates. Most pie plates sold now are 9 inch plates. If you use a 9 inch pie plate, you will have leftover filling, which you can bake in a little custard cup to make a mini pie, even without a crust. Just the right size for a little girl's tea party. 

Combine all ingredients in a medium saucepan except evaporated milk and cream. 

Whisk together well, making sure the eggs are incorporated. 

Add the evaporated milk and cream and whisk well. 

Heat on medium until warmed through. Do not boil. 

Place your pie plate in the oven and then pour the filling into the crust. 

Trust me. This is much easier than filling it on the counter and then trying to move it into the oven!

Pie will be quite full!

Bake for 15 minutes on 400 degrees.

Then turn oven down to 300 degrees and bake until knife inserted into the center comes clean, 

about 1 to 1 1/4 hours. 

Recipe from my Grammy.