Grandma Killion's Pumpkin Pie

Total Time

Prep: 20 min. Cook: 60 min.

Makes

8 servings

Updated: Mar. 28, 2024
For as long as I can remember my Grandmother baked this pie for Thanksgiving and Christmas. She always cracked the eggs on the rim of the empty pumpkin can and put the eggs in the can. She would lightly beat the eggs in the can before adding them to the other ingredients in her mixing bowl. She always claimed the pie didn't taste the same if she didn't mix the eggs in the can. I do the same thing, I don't want to take a chance on changing the taste of the pie.

Ingredients

2 eggs, slightly beaten
1 16 oz. can pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 Tablespoon ground cinamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 cup evaporated milk
3/4 cup whole milk
1 9-inch unbaked pie crust

Directions

Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Sprinkle a little extra cinnamon on top of filling. Bake 15 minutes. Reduce heat to 350 degrees and continue to bake for 45 minutes. Pie is done when knife inserted into the center of filling comes out clean. Cool and cut into 8 slices. Refrigerate leftovers.