Tuesday, November 25, 2008

Grandma Miller's Famous Pumpkin Pie

This is a cherished family recipe. My Grandma was a wonderful cook and was known for her pumpkin pie. This pumpkin pie is different than your traditional rich and spicy pumpkin pie but it is so delicious! It is more of a pumpkin custard pie with a touch of cinnamon. Her original recipe called for 9 turkey eggs. She used the turkey eggs because she said it made it bake up lighter, but since turkey eggs are harder to come by, she suggested using a dozen chicken eggs and I think it turns out delicious just the same.
Grandma Miller's Famous Pumpkin Custard Pie
Makes 4- 9"pies

1 29oz can of Pumpkin
1 pint half & half
6 cups Milk
2 - 2 1/2 cups sugar mixed with 4 Tbs Cornstarch
1 Tbs Vanilla
12 eggs
Pinch of salt
Cinnamon to taste

Place pumpkin in a heavy saucepan. cook and stir to caramelize the natural sugars in the pumpkin. (About 10 minutes) then add part of the milk. In another bowl, beat the eggs lightly and add sugar and the rest of the ingredients. Mix well. Add pumpkin and half and half. Mix well.
Pour into pie crust, fill FULL. Sprinkle cinnamon on top.
Bake at 4258 for 15 minutes, then reduce heat to 325* for about 15-25 minutes or till custard is done in the middle but still very soft. Pie will set as it cools.

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