Here’s my grandmother’s pumpkin pie recipe. The filling is so light and fluffy, almost like a pumpkin mousse. It’s always a big hit at our family gatherings.
1 can evaporated milk
1 14oz can pumpkin puree
3/4 cup brown sugar
1 tbsp butter (melted)
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs- separate egg whites and yolk
1 pie pastry crust
Warm milk, sugar and butter. Coat crust with small amount of egg white. Add all ingredients except egg whites together. Whip egg whites until firm. Fold into pumpkin mixture. Bake at 425F for 10 minutes. Bake further at 350F for 40 minutes.
This is the pumpkin pie recipe that my mom always makes for Thanksgiving and/or Christmas. She makes her own pie pastry, but as I’ve mentioned before, I’m not a great pie-maker. So when I make this I usually use store-bought frozen pastry crust for this recipe, just so I don’t screw it up. It may not be quite as good as my mom’s but it’s still pretty darn good. I just love the texture of the filling, it’s what sets it apart from other pumpkin pies I’ve tried. This is one tried and true family recipe that I’m sure I’ll be making for many years to come, and maybe one day I’ll even master the pastry part too!