Grandma’s Pie: The Best Pumpkin Pie This Side of Heaven
I was blessed to know my Slovak Grandmother, who passed away in 1997 at the age of 101. I think of her often and how everyone in heaven must be enjoying her cooking, especially during the holidays, that would bring some of the most amazing tastes on earth to the table.
I wanted to share one of my Grandma’s favorite pie recipes. And with Thanksgiving just days away, what better time to do so.
Here’s what you will need:
1 tablespoon of all purpose flour
3/4 cup of light brown sugar (or white sugar will do)
1/2 teaspoon of salt
1 1/2 cups of pumpkin puree
1 1/2 cups of evaporated milk
1/2 teaspoon of ground cinnamon
1/4 tablespoons of ground nutmeg
1/8 teaspoon of ground allspice, 1/8 teaspoon of ground clove (both optional)
1 tablespoon of molasses, 1 tablespoon of honey (or you can use 2 tbsp of light corn syrup)
1 pastry crust for a 9 inch pie (found in store’s refrigerated section), unless you want to do your own like my Grandma did!
1. Preheat oven to 450 degrees
2. Add sugar slowly to the pumpkin puree. Beat it well and stir in flour, salt and spices listed above. Add the molasses and honey (or corn syrup) and beat well. Stir in a slightly beaten egg, then slowly add the evaporated milk, until blended. Pour the batter into the unbaked pie shell.
3. Bake at 450 degrees for 10 minutes then reduce the oven temperature to 325 and bake for an additional 30 minutes. To know when it’s done, my Mom taught me to insert a clean knife and if it comes out clean, it’s ready to take out of the oven.
Easy recipe. The trick is the temperature change. It may take a little longer to bake, depending on your oven. I hope this comes out as good for you as it has for our family. Think of your Grandma (or mine) when you enjoy your pie.