Pumpkin Pie

I have been trying for years to produce a pumpkin pie that tastes just like my Mother's.  Even though I follow the recipe exactly, it never quite tastes at good as hers.  I know the difference is the special secret ingredient "Love".    Don't get me wrong, this recipe is fabulous, quick and easy to make, and it will melt in your mouth.   I am passing on my Mother's recipe and all the love that goes along with it.


  • 2 Cups Fresh Roasted Pureed Pumpkin**
  • 1 1/3 Sweetened Condensed Milk
  • 1 Brown Egg
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Grated Nutmeg
  • 1/4 Teaspoon Ginger
  • Love

**I purchase at the Mellon Farm in New Lebanon, Ohio or grow a small variety pumpkin called "Pumpkin Pie Pumpkin".    Cut the pumpkin in half and remove the seeds for roasting.  Place the pumpkin skin side up in a baking dish with a 1/2 cup of water.  Roast in a preheated oven at 400 degrees for one hour.    Pumpkin can then be easily scraped out of rind.  (Tip:  If you have dogs, give the roasted pumpkin rind to them.  They love it.)  Puree the pumpkin until smooth.  I process several pumpkins at a time and then freeze the puree in 2 cup portions for use in pies, bread, muffins, and homemade dog treats year round.

Mix all ingredients in a blender until thoroughly mixed and pour into pie crust (see prior posting for Pecan Pie for crust recipe).   Bake in preheated oven temperature of 375 degrees for 50 - 60 minutes.

I hope you enjoy this traditional family favorite.

City Girl