Mom-mom Halliday’s Pumpkin Pie

Name: Mom-mom Halliday’s Pumpkin Pie
Ingredients: 3/4 cup granulated sugar; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; ¼ tsp. nutmeg; 2 large eggs; 1 can 15 ounces Libby’s 100% Pure Pumpkin; 1 12 fluid ounces Evaporated Milk (or substitute with equal amount lactose-free or almond cooking milk); 1 unbaked 9-inch 4-cup volume deep-dish pie shell

This recipe appears in Déjà Food in our Winter 2025 issue

Mom-mom Halliday’s Pumpkin Pie

Chef Jon Davies

My grandmother made her own crust with lard, but most people don’t like the idea of lard.

Gather these ingredients

3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
¼ tsp. nutmeg
2 large eggs
1 can 15 ounces Libby’s 100% Pure Pumpkin
1 12 fluid ounces Evaporated Milk (or substitute with equal amount lactose-free or almond cooking milk)
1 unbaked 9-inch 4-cup volume deep-dish pie shell

Instructions

Preheat the oven to 425 degrees. Mix sugar and spices in a small bowl. (Note: mixing cinnamon with sugar rather than directly into the mix when baking prevents clumping.)
In a large bowl, whisk eggs to light froth, add milk and pumpkin, then spices, and whisk until smooth. Pour into pie crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 40 minutes. Cool, then serve.

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