Thanksgiving Recipe: Pumpkin Pie

Here's another holiday favorite.

Time to get out the mixing bowls and pie dishes, my friends.

This is my maternal grandmother’s recipe, and it’s close to a century old.  Grandma Grace was so sweet and kind that I picture her as the epitome of grandmotherness. And of all of her accomplishments, I consider this pie to be near the top. 

Grandma Grace’s Pumpkin Pie

4 eggs, beaten

2 cups plus 1 Tbs. Sugar

2 cups canned pumpkin

1 Tbs. Flour

½ tsp. Salt

½  tsp. Fresh ground nutmeg

2 tsp. Cinnamon

1 cup heavy cream

Mix all ingredients together and pour into 9 inch deep dish pie shell.

Bake at 300 degrees for 90 minutes.

In closing, may I suggest that you double the filling recipe, make 2 crusts, and bake the two pies at one time.  I always make at least two pies when I make pumpkin pies. Then I can give one away to someone who needs a bit of cheering up or perhaps a bit of fattening up. It’s a great way to show that you care.

-Jeff Péo, The Cookie Man


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