phebe's pumpkin pie
(1 rating)
This recipe is handed down from my great grandmother, Phebe Hinchman Henderson of Urbana, Ohio. Simple, earthy and delicious. I hope your family enjoys it as much as mine has for 5 generations!
(1 rating)
yield
16 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For phebe's pumpkin pie
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1 can30 oz. pumpkin not pumpkin pie filling
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1 cevaporated milk
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3eggs
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1 1/2 csugar
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1 Tbspmolasses
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2 tspcinnamon
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1 tspground ginger
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1/4 tspallspice, ground
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1 tspsalt
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2pie crust shells
How To Make phebe's pumpkin pie
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1NOTES: 1. This recipe makes TWO pies!!! 2. Use frozen pie shells, refridgerated pie crust or make your own.
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2Preheat oven to 425 degrees.
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3Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.
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4Divide filling between crusts. Place both in oven so heat can flow around them. Bake 15 minutes. Reduce heat to 350 degrees and bake for 1 hour, rotating pies after 30 minutes. Check crusts at 30 minutes and cover them if getting too brown.
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5Pies are done when toothpick inserted at center comes out clean. Cool on wire racks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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