When a lot of people think of Pumpkin Pie the first things that come to mind are usually Fall and Thanksgiving. For me, however, the first things (or people I should say) that come to mind are my dad and his mom.
My dad LOVED Pumpkin Pie, and grandma loved to tell the story about why (she thought) he loved it so much.
Grandma used to tell us about how when she was pregnant she would crave raw pumpkin! She said that sometimes she couldn’t get enough of it to eat! Grandma would describe how she would take a knife, go down into the cellar all by herself, sit down on the ground, carve up and eat as much raw pumpkin as she could stand!
She would smile and say “he couldn’t get enough pumpkin then, and he still can’t get enough of it now. It is just that now he prefers Pumpkin Pie over raw pumpkin”.
My grandmother and dad are both gone now, but every Fall and Thanksgiving, whenever I see Pumpkins and Pumpkin Pie, I can still hear grandma telling her story, and see dad sitting there, with a big smile on his face, as he listened.
You can find my recipe for this Buttery Pie Crust here.
Here is my recipe for Pumpkin Pie.
- 1 9" unbaked Pie Shell
- 1¾ cups Pumpkin
- 1 can (12 ounces) Evaporated Milk
- 3 Eggs
- Zest from 1 Orange
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1½ teaspoons Cinnamon
- ¾ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Allspice
- ½ teaspoon Salt
- Pre-heat oven to 375 degrees.
- Prepare and set aside pie shell.
- Mix remaining ingredients together and pour into pie shell. Bake for about 50 - 60 minutes until the pie is set.
- Cool and enjoy!