This recipe is my mother’s, and has been in our family for more than 50 years. It has five spices, and is perfect for those of us who like a well-seasoned pie. I make it often for my family, especially for my son, John, who loves to eat it all year round! – JM Farro
MOM FARRO’S PUMPKIN PIE
Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½ teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.
Whisk together sugar, salt, and spices. Add pumpkin, milk, and eggs. Beat with whisk till smooth. Pour into shell.
Bake for 15 minutes. REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.
Let pie cool (about 2 hours), and then serve or refrigerate. Enjoy!
