My mom’s pumpkin pie is the best pumpkin pie I’ve ever tasted. And it’s the only recipe I know of that doesn’t include evaporated or condensed milk; instead, it’s heavy cream and a load of wonderful spices.
It’s a beautiful autumn pie. Took only minutes to make this custard filling which is wholly worthy of the time it takes to make a simple, homemade crust. I typically use the my No Roll Crust (video tutorial below) because it’s easy and there’s so little clean-up. It’s a delicious crust (so much better than store bought) and compliments the pumpkin filling. Think of the crust as a dependable and attractive guy escorting a real natural beauty. That’s what the No Roll Crust is for Mimi’s Pumpkin Pie.
Mimi’s Pumpkin Pie
3 eggs * 1 can pumpkin (15 ounces) * 1/2 cup sugar * 1/2 cup light brown sugar * 1 t cinnamon * 1/2 t. ginger * 1/4 t. nutmeg * 1/8 t. cloves * 1/2 t. salt * 1/2 cup milk * 1/2 cup heavy cream
Preheat oven to 350 degrees. In a large bowl, beat eggs lightly. Add pumpkin, sugars, spices & salt. Beat with hand mixer until well blended. Slowly add milk and cream. Pour into 9″ uncooked pastry shell. Bake 60-70 minutes until knife comes out clean in center. Or until the center doesn’t look jiggly & holds firm. If half way through baking, the crust starts browning too fast ~ turn oven down to 325 degrees. This is a pie that needs some checking on during the last 40- 60 minutes of baking. Don’t walk away and leave the pumpkin alone in the oven. You’ll be so sad …
Cool before serving. Serve with homemade whipped cream if you like.
With our ‘natural beauty’ pumpkin pie, I omit the sugar in this No Roll Pie Crust Recipe. Because, don’t be messing with Mimi’s pumpkin sweetness.