My Mom's Pumpkin Pie
  • 2 slightly beaten eggs
  • ½ cup light brown sugar
  • ½ cup granulated white sugar
  • 1 can (15 or 16 ounces) Pure Pumpkin (not pumpkin pie mix)
  • 1 can- (12 ounces) evaporated milk
  • 1 can- (5 ounces) evaporated milk
  • 1 Tablespoon all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • Pastry to line a 9-inch pie tin (your favorite pie crust recipe)
  • Whipped cream, for serving with pie
  1. Heat oven to 450 degrees F.
  2. Beat eggs and sugars; add pumpkin and both cans of evaporated milk; mix well.
  3. Add flour mixed with spices; mix well.
  4. Pour mixture into prepared pastry-lined pie pan.
  5. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake an additional 45 to 55 minutes, until crust is golden and pie filling barely shakes in the middle when pie tin is jiggled.
  6. Remove from oven and transfer pie to a cooling rack and cool completely. When cooled, chill in refrigerator tented lightly with nonstick foil until cold. Pie can be made and refrigerated overnight. Serve with dollops of whipped cream on each wedge. Makes one 9-inch pie, serving 8-10.
Recipe by The Culinary Cellar at