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
