MOM'S PUMPKIN PIE

Mom's Pumpkin Pie image

Family pumpkin pie recipe, it just wouldn't be Thanksgiving without mom's pumpkin pie. Makes 2 pies.

Provided by Caryn

Categories Pie

Time 1h15m

Yield 2 8inch pies

Number Of Ingredients 10

Ingredients

1 egg white, beaten
2 unbaked 8 inch pie crusts (keep in refrigerator)
3 1/2 cups canned pumpkin
3 eggs
2 cups sugar
1 cup milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt

Steps:

Preheat oven to 450 degrees F.
Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
Pour filling evenly between the two unbaked pie shells.
Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven; cool.

Nutrition Facts : Calories 1778, Fat 55, SaturatedFat 19.4, Cholesterol 334.3, Sodium 2332.3, Carbohydrate 306.2, Fiber 15.2, Sugar 220.4, Protein 25.7