Mom’s Pumpkin Pie

No one’s pumpkin pie can ever compare to Mom’s — what we grow up with is the “right” way.  I typed up Mom’s recipe, as insurance against loss of the scrap of paper, then decided that sharing it is the best insurance.  

I’ll add a little story . . . (surprised?)  When my niece Joy was little, I flew home for Christmas. It was the ’70’s, when airlines still fed passengers.  I was too full for dessert, so I put mine, which was well-wrapped, in my purse for later.  When my sister and I walked in Mom’s kitchen, Joy was saying to my mother, “I want some brown pie.”  Mom explained that she had developed a taste for pumpkin pie (my favorite), “but that was Thanksgiving.  We don’t have any more,” which was when I reached in my purse and produced my slice of pumpkin pie.  Joy was convinced that I had a magic purse . . . perhaps the real magic was in willingly giving away my favorite dessert. 

Merry Christmas, and may all your wishes come true!Image

 

Pumpkin Pie (Mom’s)

1 1/2 cups pumpkin  

1 cup brown sugar, packed

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1/8 tsp. allspice

2 TBLSP molasses

3 eggs, beaten

1 cup evap. milk

(whole can & 5 eggs to fill 2 pie crusts)

Combine all but eggs and milk, mix — add e&M  (or blend it all at once in blender)

Pour into unbaked pie shells (don’t prick shells) 

Bake 425 degrees for 40-45 minutes or until knife inserted comes out clean . . .