Homemade Pumpkin Pie
Pumpkin pie time!
Pumpkin pie time is here. Autumn leaves falling, the fragrance of cinnamon and cloves and other spices all smell of this special time of year.
My friend Bethany gifted us with two homemade pumpkin pies a few days ago. Dave loves, loves, loves her pumpkin pie. When he heard the pies were ready to be picked up, he gladly left his work behind to stop in at her house and bring them home.
This pumpkin pie recipe comes from Bethany’s maternal grandma Edna Schrock who was always baking pies. Edna and her husband Mose are no longer living. Bethany’s mom Miriam inherited the pie baking skills, and Bethany is a great student.
The original recipe says to “scald milk”. We assume this is because years ago, milk was raw and it needed to be scalded. You can just warm it in the microwave with the butter in the milk; when the butter is melted, it will be ready.
You will need a pie crust (homemade is preferred if you make them) and then the usual ingredients. One of the secrets that makes this pumpkin so light and airy is that the eggs are separated. Whip the egg whites until they are right and then mix them in.
To bake your pumpkin pie, it works well if you put the pie(s) on a cookie tray. This way you can move the pies from one shelf to another and/or turn them without making a mess.
The Pumpkin Pie recipe.
Homemade Pumpkin Pie
- 5 cups milk scalded
- 2 Tablespoons butter
- 2 cups pumpkin
- 5 eggs separated
- 3 pie shells unbaked
- 7 Tablespoons flour
- 1 cup white sugar
- 2 cups brown sugar
- 1 can evaporated milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Scald the milk and add butter [You can just warm the milk until the butter is melted]
- Separate the eggs. Beat egg whites until stiff, then set aside; keep refrigerated
- Combine flour, brown and white sugar, evaporated milk, spices, vanilla, egg yolks and pumpkin
- Add milk and butter to the flour mixture
- Fold in the egg whites
- Pour into 3 pie shells
- Place on a cookie tray and bake at 350 approximately 1 hour.
- Rotate the pies from lower to higher shelf half-way through baking.
- Bake until lightly brown on the top.
- The pie will jiggle when you remove it from the oven, but it will set in time.